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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Smoked Salmon Spaghetti

What is it about Sunday night suppers?  For me they need to be an easy, tasty, lazy meal.  I have the rest of the week ahead with work, cooking and chores, why would I want to slave away cooking supper at the end of the weekend!  Tonight was a combination of two of my favourite foods – smoked salmon and pasta.  Before you roll your eyes and complain about cost, you only need a small amount of the smoked salmon – a packet of the trimmings will do very nicely, and really, you won’t break the bank.

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For the pasta you can use linguine or spaghetti, along with fresh dill, capers, crème fraîche and smoked salmon you are almost there!

Simply boil the pasta the way you like it. Reserve a couple of spoons of the cooking liquid and drain, returning to the pot.  Add a glug of olive oil, a couple of tablespoons of crème fraîche, chopped dill, chopped capers and the salmon and mix well together.  Serve with a good dusting of freshly ground black pepper and a squeeze of fresh lemon juice. Simple, easy, lazy and tasty!

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Wherever you are, whatever you are doing, I hope you have a peaceful day 🙂