Tags
appetizer, hors d'œuvres, lunch, salad, salmon, shrimp, smoked salmon
These delicious flavor packed parcels are so easy to make and perfect for serving as a starter or light snack at a party.
Serves 6
Ingredients:
- 225 g / 8 oz cooked peeled prawns
- 3 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 1 tbsp dill, finely chopped
- freshly ground black pepper
- 6 slices smoked salmon, finely sliced
- 12 chives
- slices lemons, to garnish
- sprig dill, to garnish
Preparation:
Mix together the prawns, mayonnaise, yoghurt and dill
Season with freshly ground pepper
Spread the salmon strips out on a work surface
Divide the prawn mixture into 6 and put a portion of prawns in the centre of each salmon strip
Fold the salmon strip over the filling to wrap it up
Tie each parcel up with a chive
Garnish with lemon slices and dill sprigs and serve
Enjoy!
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This was born out of some left over smoked salmon and a desire to eat it with something other than a bagel, (not available in the Dordogne), a slice of bread, (so many great choices here in the Dordogne), pasta, (too many carbs after Christmas and New Year), salad, (too healthy), so I decided to try something a little different and it turned out really tasty. With the addition of the beaten egg whites, the pancakes are very light and fluffy. I served it with some créme fraîche, lemon slices and freshly ground black pepper and a glass of champagne for dinner yesterday. A perfect light meal after our 6 course New Year’s Eve dinner at the local Journiac town-hall. That was quite a feast. We had mushroom soup, a slice of foie gras, scallops on a bed of pureed leeks, venison steak with potato gratin and veggies, salad with a brillat savarin cheese with truffle and nougat glacé. All washed down with limitless wine and champagne. The evening started at 8pm and the first guest left around 02am!
Serves 6