This is a lovely combination of ingredients. The parcels can be assembled ahead of time and will sit quite happily in the fridge overnight.
Ingredients
Serves 4
- 4 large slices of smoked trout
- 110g cream cheese
- 1 tablespoon chopped chives
- 4 tablespoon cream
- Salt and black pepper
Method
- Mix the cheese, cream, chives and seasoning to create a soft consistency. Correct seasoning. Do not over mix or the cream may become grainy. Lay out the trout on your worktop.
- Divide the cheese mixture into four and place in the centre of each slice of trout. Flatten the cheese a little with the back of a spoon.
- Wrap the salmon around the cheese to attain 4 neat parcels. Turn over the parcels to and lay on a parchment paper lined tray.
- If necessary used the palm of your (clean) hand to flatten and neaten the surface of the parcels. Place in the fridge until needed. The parcels will firm up somewhat as they chill.
- Serve the parcels decorated with cucumber, chili and coriander ribbons.
- Serve with thinly sliced brown bread.
