Smoked salmon and feta salad parcels

Smoked salmon and feta salad parcels
Random recipe review mine looked better than yours 😁 /5 They tasted good too, thanks. The Judge

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

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.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 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

• Lime wedges

Method

1. Rinse the rice very well under cold running water
2. Add to a large pan of boiling water, return to the boil and cook for 12 to 15 minutes
3. Drain well and allow to cool
4. Line four ramekins with cling-film
5. Use two pieces of smoked salmon to line the ramekins, reserving any trimming to use as 'lids'
6. 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
7. Spoon the mixture into the salmon-lined ramekins.
8. Fold the salmon and any trimmings over the mixture so it is completely covered
9. 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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