As promised here is the recipe for a mega quick and easy starter that takes barely any effort and looks fab! I used ramekins for mine but if you have ring moulds they would be equally good.
If you’re using ramekins line them all with a bit of cling film so you can get the tians out easily when serving, I made seven with this recipe so you can adjust depending how many you need.
You’ll need :
- 750g fresh salmon fillet (preferably skinned but if not remove after cooking
- 1 lemon, sliced
- 280g full-fat cream cheese (I wanted to use the Philadelphia salmon and dill one but unfortunately it wasn’t in stock – I reckon it would be extra delicious if you can find it!)
- 4tbsp fresh dill, finely chopped
- salt and pepper
- a handful of rocket leaves or similar per person
- 7 lemon wedges for serving
- 7 small slices of smoked salmon
Preheat your oven to 170c fan or 190c if you don’t have a fan, put your salmon onto a large piece of foil and lay your lemon slices all over the top, wrap the salmon tightly in the foil to create a parcel. Bake for 15-20 minutes and allow to cool.
In a large bowl mix the cream cheese and dill together until well combined, flake the cold salmon and add to the cheese mix, fold together until well mixed. Split the mixture between your ramekins and squash down so they’re well packed, cover with cling film and pop them in the fridge for a couple of hours before serving – I made mine the night before.
That’s them all done I told you it was easy! To serve put a small bed of rocket on a plate, take your cling film of the top of your tian and turn it upside down on the plate using the liner cling film to gently ease it out the ramekin then carefully remove the cling film. Roll up a piece of smoked salmon and place on top of your tian followed by a wedge of lemon – et voila you’re good to go!
I’ve got GBBO fever again and have been dreaming about those Viennese Whirls so think they may be on the agenda for the weekend if I can find the energy, I’ll let you know how I get on! Xx