Salmon Starters

These colourful starters, using Red Alaskan salmon, hard boiled egg, and mixed vegetables, are so easy! The preparation is done ahead of time. They can also be used on a larger plate of vegetable salad as a lunch or light supper.

This recipe was inspired by the lovely meal we recently enjoyed with our friends, Margaret and Adrian in Bournemouth. We could eat plenty because our afternoon was spent biking along the beautiful seafront. What a day!!








Two servings (very generous).

Line to ramekins with plastic wrap, leaving some to hang over the sides.

Ingredients:

200g Smoked (preferably Alaskan) salmon
150 raw salmon
1 lemon, squeezed
2 tablespoons extra virgin olive oil
3-4 sprigs snipped fresh dill
Coarsely ground black pepper, good shaking
100g Cream cheese or creme fraiche

Line the plastic wrap covered ramekins with half of the smoked salmon. Cut the rest of the smoked salmon and all of the raw salmon into very small pieces; place in a small mixing bowl. Add the rest of the ingredients and thoroughly blend. Spoon mixture evenly into the ramekins on top of the sheets of salmon. Cover with the overlapping salmon and plastic wrap. Refrigerate until ready to use.

Remove salmon starters from the ramekins by pulling up on the plastic wrap. Plate onto  small plates of mixed vegetable salad, garnished with hard boiled egg quarters. See earlier post on Salmon Nicoise. Enjoy.