Smoked salmon and onion seeds parcel
Serving size: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
Featured in:
December 2012
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
12 slices of smoked salmon
1 small onion, sliced
50g butter
½ teaspoon of onion seeds
100g cream cheese
Salt and ground white pepper to taste
200g sour cream
1 tablespoon of grated fresh horseradish root
The juice of 1 lemon
Ingredients for the wasabi jelly:
20g of wasabi paste
The juice and zest of 2 limes
1 tablespoon of Demerara sugar
100ml water
2 leafs gelatine, Silver strength
Salt to taste
Featured in:
December 2012
Method:
To make the wasabi jelly, place all the ingredients apart from the gelatine in a pan and cook on low for 5 minutes. Add the gelatine leaves that have soaked in cold water for 5 minutes and then squeezed. Strain the liquid through a fine sieve.
Place in a shallow container and chill to set.
Whisk the sour cream with the
grated horseradish and lemon juice and set aside.
Melt the butter in a pan and add the sliced onion. Cook on low for 8-10 minutes then add the seeds and season with salt and white pepper. Let this mixture cool down completely before adding the cream cheese.
Make 12 small parcels with the smoked salmon and fill with the cream cheese. Refrigerate for at least 2 hours before serving.
Archives
Never miss a copy!
Big savings when you take out a subscription.
What’s On: Matt Forde – Defying Calamity. 29th April, New Theatre Royal Lincoln.![]()
![]()
With a huge talent for impressions of government figures, and a willingness to confront his own experience with cancer in recent years, expect an incisive, hilarious and moving show tackling issues that affect us all.![]()
![]()
Each month, you can discover fantastic events taking place across the county in our Diary pages. Pick your copy in shops, or subscribe at www.lincolnshirelife.co.uk/product/lincolnshire-life-april-2026-digital-copy today for delivery to your door.