Our new range of Norwegian smoked and marinated salmon has been met with a warm reception from many clients, and I have learnt that there are many different names for the marinated salmon, being Gravad Laks, Lachs and Lox to name just a few. One of my regular clients shared a most interesting story with me about how the Jewish immigrants from Eastern Europe started the smoked salmon industry in Scotland. Thin fillets of cured salmon is certainly a most beautiful product and very versatile. In our recipe this week we wrap smoked salmon around rich, cream cheese from the United States to make bite sized canapes. This recipe is really easy, no cooking required, it is quick and most decorative to look at. I recommend serving these salmon wheels with a decadent glass or two of Larmandier Bernier “Langitude” Blanc de Blanc champagne.
Ingredients for 4 guests as a starter or an aperitif:
- 100g Gravad laks Salmon from the French Market shop cape Town
- 150g American cream cheese
- 1 tablespoon capers
- Juice half 1 lemon and sliced half lemon
- 2 sprigs dill
- Salt and black pepper to taste
- Chop capers and 1 sprig dill finely
- Mix capers, dill and lemon juice into the cream cheese
- Cut salmon into strips about 1 thumb’s width wide
- Take a heaped teaspoonful of cream cheese mix and shape into a small ball then flatten slightly so that surface and base is level
- Wrap a strip of salmon around cream cheese circle until the outside is circled with salmon. Continue until cream cheese mix and salmon used up.
- Slice half lemon into thin slices
- Lay out salmon and cheese circles on a plate.
- Decorate with frond of dill and slices of lemon
- Grind black pepper over top
- Chill in fridge until required. Suggest wrap with cling wrap if not serving straight away.
Serve chilled, accompanied by a glass of Larmandier Bernier “Langitude” Blanc de Blanc Champagne… decadent and delicious