Smoked Salmon & Mackerel Parcels

I love smoked salmon.  Love, love, love it.  But it’s a luxury and so sadly I don’t get to eat it as often as I would like.  I have been eyeing up a recipe for ages, thinking I want to make this, but can I justify it?  Ummm…ah…yes…..no….should I?  Shouldn’t I?  Finally decision time!  Hell yes, because every now and then you just have to do something special.

I saw this recipe first in the Good Housekeeping Christmas Collection magazine in 2011, it is for a Smoked Salmon and Mackerel Mousse Ring.  I don’t have a ring mould, and don’t think I could justify buying one just to make this one recipe.  However, I have a crazy number of ramekins, so I decided to make parcels instead of one large ring.  Problem solved 🙂

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The recipe is easy enough, line the ring mould (or ramekins) with cling film.  Place layers of smoked salmon to line the mould, with the edges overlapping.

Mix together the cream cheese, crème fraîche, chopped parsley, flaked smoked mackerel, chopped capers and lemon zest.  I added a bit more lemon zest than the recipe asked for and I really liked that extra zing it gave.

Spoon the filling into the mould and level off, before covering with more smoked salmon.  Wrap tightly in clingfilm and refrigerate for a few hours.

Serve with some freshly ground pepper, a squeeze of lemon juice, a fresh zingy salad and thin crisp toast slices.

Wherever you are, whatever you are doing, I wish you a peaceful day 🙂

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