Smoked Salmon & Ricotta Parcels Recipe
175 g smoked salmon
250 g ricotta
3 salad onions - chopped
2 tbsp lemon juice
2 tbsp dill - chopped
1 black pepper - ground
1 fresh watercress
1 lemon wedges
1 dill sprigs
Lay 4 pieces salmon each approximately 10 cm (4 inches) 7 cm (3
inches) on a plate and reserve. Chop the remaining smoked salmon and
mix with the ricotta, onions, lemon juice, dill and black pepper.
Divide the mixture into 4 and place in the centre of each piece of
reserved salmon. Enclose the filling with the salmon and turn over.
Shape into rounds and place on a serving plate. Garnish with the
watercress, lemon wedges and dill sprigs and serve with brown bread.
Source: Emilio Mauri S.p.A., Italy Written by: Baloo ~---
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