Smoked salmon and crab parcels

Categories: December

Ingredients

• 3 tbsp soured cream
• 1 tbsp horseradish cream
• 4 spring onions, finely sliced
• 2 tsp chopped fresh mint leaves
• 1 crisp Cox's apple, peeled, cored and finely diced
• 1 medium-hot green chilli, finely chopped
• finely grated zest of 1 unwaxed lemon, plus juice of 1/2 lemon
• 250g fresh dressed crab
• 300g slices smoked Scottish salmon
• oil for greasing

Directions

1. Combine the soured cream and horseradish in a bowl and add the remaining ingredients – except the smoked salmon. Season to taste.

2. Cut the salmon into 24 squares, about 7cm each. Place each slice of salmon on a lightly oiled piece of cling film, that’s trice the size of the salmon. Top each with a teaspoon of the crab mixture. Gather up the cling film around the salmon and pinch the sides to help hold the mixture inside the salmon. Repeat until you have 24 smoked salmon parcels, then chill. Remove from the fridge 30 minutes before you want to eat. Just before serving, unwrap and discard the cling film and serve with lime wedges to squeeze over.

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