Smoked Salmon and Cream Cheese Parcels

Smoked Salmon Parcels with a Fennel & Apple Salad

I make this dish every Christmas without fail as it makes a great starter or boxing day accompaniment to the leftovers! However, this can also be perfect to bring to summer get togethers or parties. The salad ingredients can be played around with (I find adding pomegranate seeds to it brings a freshness that mixes well with the fennel and the cream cheese)!

INGREDIENTS - Serves 8

APPROX. 400G SLICED SMOKED SALMON

450G LIGHT CREAM CHEESE

2L TBSP NATURAL OR GREEK YOGHURT (I use 0% Total Fage as it doesn't have any added sugars in)

2 TBSP HORSERADISH

1 LEMON, ZESTED

1/2 BUNCH CHIVES, ROUGHLY CHOPPED

SALAD

2L FENNEL BULBS (2L medium would work)

2L APPLES, WASHED

1-2 TBSP SMALL CAPERS, RINSED (optional but it adds a bit of 'oosh' to the dish!)

3 TBSP CHOPPED PARSLEY + EXTRA TO GARNISH

JUICE OF 1 LEMON

APPROX. 5 TBSP EXTRA VIRGIN OLIVE OIL

SALT + PEPPER

1. Line 8 small espresso cups/ramekins with strips of salmon so that there aren't any gaps. Allow a little of the salmon to drape over the edge of the cups (these pieces with then fold over and close the parcel).

2. Finely chop up the excess salmon and place in a mixing bowl. Add the cream cheese, yoghurt, horseradish, lemon zest and chives. Season and mix well.

3. Using a large spoon, carefully place the mixture into the middle of each ramekin. Fold the salmon edges back over the mixture to close the parcel.

4. Cover each parcel with cling film (still in the cup), and place in the fridge until ready to serve.

5. Finely slice the fennel and place in a large mixing bowl. Grate in the apple (with the skin) and add the capers, chopped parsley, oil and the juice of 1/2 a lemon. Season with salt and pepper as desired and mix.

6. To serve, place your palm over the top of a cup, turn upside down and shake out the parcel (if it's a little stuck, carefully use your fingertips to pull it away from the inside of the cup/ramekin).

7. Lay the smoked salmon parcel on a plate and arrange a portion of the salad to the side. Add a final sprinkling of lemon zest and squeeze of lemon juice to the salmon. Garnish with extra parsley if desired.

Enjoy!