Smoked salmon and onion seeds parcel
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.