Salmon Recipes
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Smoked Salmon & Rice Salad Parcels
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serves 2 - 4 time 30 - 60mins |
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175 g (1 cup) mixed wild rice |
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8 slices smoked salmon |
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350 g Basmati rice |
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10 cm/4 in diced cucumber |
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225 g feta cheese, cubed |
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8 cherry tomatoes, quartered |
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2 tbsp mayonnaise |
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2 tsp fresh lime juice |
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1 tbsp chopped fresh chervil |
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Salt and ground black pepper |
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Lime slices, fresh chervil to garnish |
Cooking Method
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1. Cook the rice according to the instructions on
the packet. Drain, turn into a bowl and allow to
cool.
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2. Line four ramekins with clear film (plastic
wrap), then line each ramekin with two slices of
smoked salmon. (Reserve any extra pieces of smoked
salmon for the tops of the parcels.) |
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3. Add the cucumber, feta and tomatoes to the rice
and stir in the mayonnaise, lime juice and chervil.
Mix together well and season with salt and pepper to
taste. |
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4. Spoon the rice mixture into the salmon-lined
ramekins. Place any extra pieces of smoked salmon on
top, then fold over the overlapping pieces of salmon
so that the rice mixture is completely encased.
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5. Chill the parcels for 30 to 60 minutes, then
invert each parcel onto a plate, using the clear
film to ease them out of the ramekins. Carefully
peel off the clear film. |
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6. Garnish each parcel with slices of lime and a
sprig of chervil. |
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