Smoked Salmon, Goats' Cheese and Dill Parcels

Recipe By: Felicity Burmam-Bobb.
Serving Size: 4

150 grams (5 1/2 oz pack) French mild goats' cheese
120 grams (4 1/4 oz pack) smoked salmon trimmings
Finely grated zest and juice of 1 lemon
2 tablespoon dill, freshly chopped
Freshly ground black pepper
125 grams (4 1/2 oz) smoked salmon slices
100 grams (3 1/2 oz) wild rocket leaves
1 lime, cut into wedges

Put the goats' cheese, smoked salmon trimmings, lemon zest and juice and
dill in a processor and season with freshly ground black pepper. Whizz for a
few seconds to blend everything to a smooth paste. Take a 5cm (2inch) plain
cutter and put it on a board. Take one smoked salmon slice and use it to
line the sides and base of the cutter (don't worry if it only partially
covers the sides), leave the ends overhanging the edges. Spoon a quarter of
the cheese and dill mixture, then lift the smoked salmon edges up and over
the filling to enclose. Arrange the rocket leaves onto the serving plates,
position the smoked salmon parcel on top (with ends underneath) and
carefully ease off the cutter. Finish with a wedge of lime, then repeat with
remaining ingredients to make four parcels. Chill until ready to serve.
Once shaped with the ring, the smoked salmon, goats' cheese and dill parcels
will keep their shape and, if chilled, will keep for up to two days.

Serves four

20 minutes to make

Description:
"You don't need any special moulds to make these, just a small, plain,
round cutter"

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