Smoked salmon and crayfish parcels

Well this didn't look like the restaurant version I had last week, though it tasted as good. I thought the gravad lax sheets would be much larger, allowing the filling to be completely wrapped, they were not!

If the filling were a much thicker consistency, it could be better wrapped with small sheets of salmon, any suggestions welcome.

I did have an idea that I'll try next time: cut the gravad lax into small squares, place a whole crayfish or two on top and dress with the sour cream mixture, though they wouldn't be parcels then.

Smoked salmon and crayfish parcels

Servings:	6 as a starter
Calories per serving:	119
Ready in:	20 minutes
Prep. time:	20 minutes
Cook time:	none
Difficulty:
Recipe author:	Chef
First published:	14th August 2012

Best recipe review Fab finger food 5/5 Gravad lax, crayfish tails, sour cream - I'm in heaven already. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 150 g cooked crayfish tails
• 200 g thinly sliced gravlax (Ikea sell this in the food section of all their stores)
• 150 g soured cream
• 1 teaspoon Dijon mustard
• 2 tablespoons of dill, finely chopped
• sea salt and freshly ground black pepper
• Lemon wedges to serve

Method

1. Roughly chop the crayfish tails
2. Pour the sour cream to a bowl, add the dijon mustard, dill, crayfish tails, mix well and season to taste with salt and pepper
3. Take a large tablespoon of the filling and wrap or roll in a sheet of gravad lax. I found a tablespoons helped with this but it was still near impossible to get a presentable result.

Serving suggestions

Serve with lemon wedges.

See also

• Crispy crayfish patties
• Crayfish chili quiche
• Devilled crayfish tails
• Smoked salmon and crayfish parcels
• Fishermans pie with crayfish and squash mash
• Crayfish, avocado and grapefruit salad
• Garlic and crayfish pizza
• Spaghetti squash with cheese and chili crayfish
• Crayfish bisque
• Filo pastry wrapped crayfish
• Sopa Donosti (TM)
• Crayfish bisque - information about the canned version, not a recipe

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