Yabbies in Smoked Salmon Parcels

Yabbies make an extra special filling to rich parcels of smoked salmon. This dish is easily prepared a day in advance and simply turned out and garnished when ready to serve. It isn't necessary for the parcels to be perfect when turned out onto the plates (you don't want them to look like they are straight from the supermarket shelf). The recipe calls for dariole moulds or ramekins but you could use small tea cups.

Yabbies in Smoked Salmon Parcels

Portions: 12 Portions

Preparation: 40 minutes

Ingredients

Yabbies

  • 4.5-5kg Yabbies (48-60 Yabbies allowing 4-5 per parcel), cooked and shelled
  • 400g crème fraîche or sour cream
  • 3 tb sp dill, finely chopped
  • 3 tb sp chives, finely chopped
  • juice of 1 lemon
  • generous pinch cayenne pepper
  • maldon salt and freshly ground black pepper

Parcels

  • 800g-1kg smoked salmon (around 36 long slices, allowing 3 slices of smoked salmon per parcel)
  • olive oil

To Serve

  • 1 cucumber, thinly sliced (optional)
  • 100g crème fraîcheor sour cream
  • 1 jar salmon keta
  • 12 dill leaves
  • slices of baguette

Method

  1. Yabbies: Place all the ingredients in a large bowl and mix until well combined. Season to taste.
  2. Parcels: Lightly coat the ramekins or dariole moulds with the olive oil. Line with the smoked salmon so that they are well covered and slightly overlapping, reserve enough smoked salmon to cover each parcel when filled.
  3. Distribute the yabby filling among the smoked salmon moulds (it is not necessary for the filling to reach the top. Cover the filling with the reserved smoked salmon and fold over the overlapping sides. Cover and refrigerate until ready to serve.
  4. To Serve: Lay the cucumber slices in a circle on the centre of each plate (optional). Carefully run a thin knife around the edge of each parcel and turn out onto the cucumber slices (reforming those slightly misshapen). Place three teaspoons ofcrème fraîcheor sour cream around each plate and using a knife top these with a little keta Garnish the parcels with a dill leaves. Serve accompanied with slices of baguette.
  • The smoked salmon parcels can be prepared a day in advance.
  • leftover smoked salmon can be used for canapes.