200g Regal Cold Smoked Salmon
1 lemon, zest and juice
150g cream cheese
1 avocado, peeled, diced into cubes
1 tablespoon capers, finely diced
1 teaspoon horseradish sauce
1 tablespoon fresh dill, finely chopped
To serve, avocado slices, dill or fennel sprigs, lemon wedges
Grease and line four small dariole or ramekin moulds with plastic wrap, leaving about 6cm of overlap.
Cover the inside of each mould with the Regal Cold Smoked Salmon ensuring the entire inside of the mould is covered. Dice remaining salmon slices and place into a separate bowl. Add all remaining ingredients to the diced salmon and mix until well combined. Season to taste with salt and freshly ground black pepper.
Divide the cream mix equally among the lined moulds. Fold over any overlapping salmon and then enclose with the plastic wrap. Refrigerate for at least one hour or until ready to serve.
To serve, remove each salmon parcel from the mould. Remove plastic wrap and invert onto serving plate. Garnish with avocado slices, lemon wedge, baby rocket leaves, extra capers and sprigs of dill or fennel.
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