Difference between revisions of "Smoked salmon and crayfish parcels"
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+ | |title=Smoked salmon and crayfish parcels a fish recipe | ||
+ | |titlemode=replace | ||
+ | |keywords=Smoked salmon and crayfish parcels Fish recipes | ||
+ | |description=Well this didn't look like the restaurant version I had last week, though it tasted as good | ||
+ | }} | ||
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+ | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
− | + | |DatePublished=14th August 2012 | |
+ | |Author=Chef | ||
+ | |Servings = 6 as a [[Starter|starter]] | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 20 minutes | |TotalTime = 20 minutes | ||
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I did have an idea that I'll try next time: cut the gravad lax into small squares, place a whole crayfish or two on top and dress with the sour cream mixture, though they wouldn't be parcels then. | I did have an idea that I'll try next time: cut the gravad lax into small squares, place a whole crayfish or two on top and dress with the sour cream mixture, though they wouldn't be parcels then. | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 150 g cooked [[Crayfish tails|crayfish tails]] | | 150 g cooked [[Crayfish tails|crayfish tails]] | ||
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| [[Sea Salt|sea salt]] and freshly [[Ground black pepper|ground black pepper]] | | [[Sea Salt|sea salt]] and freshly [[Ground black pepper|ground black pepper]] | ||
| [[Lemon wedges]] to serve | | [[Lemon wedges]] to serve | ||
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}} | }} | ||
===Method=== | ===Method=== | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Lemon wedges|lemon wedges]]. | Serve with [[Lemon wedges|lemon wedges]]. | ||
+ | ==See also== | ||
+ | {{Template:Crayfish recipes}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Scandinavian recipes]] | [[Category:Scandinavian recipes]] | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
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Revision as of 11:36, 2 February 2014
Well this didn't look like the restaurant version I had last week, though it tasted as good. I thought the gravad lax sheets would be much larger, allowing the filling to be completely wrapped, they were not!
If the filling were a much thicker consistency, it could be better wrapped with small sheets of salmon, any suggestions welcome.
I did have an idea that I'll try next time: cut the gravad lax into small squares, place a whole crayfish or two on top and dress with the sour cream mixture, though they wouldn't be parcels then.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 g cooked crayfish tails
- 200 g thinly sliced gravad lax (Ikea sell this in the food section of all their stores)
- 150 g soured cream
- 1 teaspoon Dijon mustard
- 2 tablespoon dill, finely chopped
- sea salt and freshly ground black pepper
- Lemon wedges to serve
Method
- Roughly chop the crayfish tails
- Pour the sour cream to a bowl, add the dijon mustard, dill, crayfish tails, mix well and season to taste with salt and pepper
- Take a large tablespoon of the filling and wrap or roll in a sheet of gravad lax. I found a tablespoons helped with this but it was still near impossible to get a presentable result.
Serving suggestions
Serve with lemon wedges.
See also
- Crispy crayfish patties
- Crayfish chili quiche
- Devilled crayfish tails
- Smoked salmon and crayfish parcels
- Fishermans pie with crayfish and squash mash
- Crayfish, avocado and grapefruit salad
- Garlic and crayfish pizza
- Spaghetti squash with cheese and chili crayfish
- Crayfish bisque
- Filo pastry wrapped crayfish
- Sopa Donosti (TM)
- Crayfish bisque - information about the canned version, not a recipe
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