To save yourself some time, prepare a day ahead; then it’s just a matter of plating up when ready to eat!
200 g smoked salmon trout ribbons
1 tub smooth cottage cheese
zest of 1 lemon
3 T (45 ml) fresh lemon juice
3 T (45 ml) chopped fresh dill
60 ml (1/4 c) finely chopped chives
Lots of freshly ground black pepper
Salt to taste (go easy though)
Use a muffin tin or 6 – 8 ramekins. Line each one with a single layer of cling film. Allow enough of the film to hang outside (for tying up into parcels later),
Line each ramekin with +- 2 slices of fish, leaving no gaps.
Mix the cottage cheese with the remaining ingredients. Season to taste.
Place about 1 tablespoon into each salmon lined ramekin. Cover with excess pieces of salmon sticking out.
Scrunch the 4 corners of clingfilm sticking out of each one together and twist tightly to form firm balls/bulbs. Turn them around and allow to chill in the fridge when ready to serve. Chill for at least 2 hours before serving for best results.
Serve with micro herbs or watercress and julienned granny smith apple and cucumber. Enjoy with crisp breads or melba toast.
Michael’s wine recommendation – click here
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
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