I’m not sure I could go a Christmas without smoked Irish salmon – but there’s so many more serving possibilities than with brown soda bread and a wedge of lemon, as delicious as that is. This gluten-free option allows scope for creativity in terms of what you add to the cream cheese filling.
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Serves: 6 people
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1 tbsp Capers
180 g Cream Cheese
1 tbsp Creme Fraiche
1 tsp SuperValu Fresh Dill
1 tsp SuperValu Lemon
0 - SuperValu Salt
400 g SuperValu Smoked Salmon
- Cut the slices of smoked salmon into lengths of about 2 inches and set aside.
- In a mixing bowl, loosen the cream cheese with a little creme fraiche and add the capers, herbs and zest. Mix well and season to taste.
- Spoon a small dollop of the cream cheese mix onto each serving teaspoon (or round of cucumber or potato farl, if using) and wrap a piece of smoked salmon around each.
- Garnish with sprigs of fresh herbs and a light sprinkling of Wild Irish Sea Veg nori flakes if you’re feeling adventurous.