Smoked salmon and feta salad parcels
These salmon salad parcels make a delicious starter, meze, or even a light main meal. If you could make a better job of the presentation, they would be good for a dinner party too.
Smoked salmon and feta salad parcels | |
---|---|
3/10 for presentation! they were fantastic though | |
Servings: | Serves 4 |
Calories per serving: | 585 |
Ready in: | 25 minutes |
Prep. time: | 10 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 24th October 2012 |
Best recipe reviewmine looked better than yours π 4/5 They tasted good too, thanks. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 175g (6 oz) basmati rice
- 350g [12oz] smoked salmon in about 8 slices
- 10 cm (4") of cucumber, peeled and finely diced
- 6 cherry tomatoes, quartered
- 2 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 tablespoon freshly chopped parsley
- 225g (8 oz) feta cheese, cubed
- sea salt & freshly ground black pepper
to garnish
Method
- Rinse the rice very well under cold running water
- Add to a large pan of boiling water, return to the boil and cook for 12 to 15 minutes
- Drain well and allow to cool
- Line four ramekins with cling-film
- Use two pieces of smoked salmon to line the ramekins, reserving any trimming to use as 'lids'
- Add the mayonnaise, lime juice, parsley, rice, cucumber, feta and tomatoes to a bowl and mix well. Season with salt and freshly ground black pepper
- Spoon the mixture into the salmon-lined ramekins.
- Fold the salmon and any trimmings over the mixture so it is completely covered
- Place in the fridge to chill for 30 minutes
Serving suggestions
Remove the clingfilm and turn out onto serving plates. Serve alongside any remaining rice mixture.
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