Smoked Salmon Parcels With Honey-Mustard Sauce Recipe

Name: Smoked Salmon Parcels With Honey-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 65 g runny honey; 65 g Dijon mustard; 2 sprigs fresh dill, chopped; 100 g cream cheese; 1/2 tsp horseradish; None None Dash of lemon juice; 6 slices smoked salmon, halved; 1 tbsp white wine vinegar; 3 tbsp olive oil; 50 g baby leaf salad; None None Bread, to serve

Servings: persons

65 g runny honey
65 g Dijon mustard
2 sprigs fresh dill, chopped
100 g cream cheese
1/2 tsp horseradish
None None Dash of lemon juice
6 slices smoked salmon, halved
1 tbsp white wine vinegar
3 tbsp olive oil
50 g baby leaf salad
None None Bread, to serve

1
In a bowl, mix 2 1/2 tbsp honey and 2 1/2 tbsp mustard, then stir in the dill and chill. In a separate bowl, mix the cream cheese, horseradish, 1/2 tbsp honey and 1/2 tbsp mustard. Season with salt, black pepper and lemon juice. Spoon into a piping bag fitted with a regular nozzle.
2
Line a plate with aluminum foil. Lay the salmon on a clean work surface and pipe the cream cheese mixture on to it. Fold the salmon around the cheese. Place on the plate and chill.
3
Place the vinegar in a bowl and gradually whisk in the oil. Season with salt, black pepper and a pinch of sugar. Toss with the spinach and arrange on serving plates, then spoon on the sauce. Top with the salmon parcels and serve with bread.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 65 g runny honey, 65 g Dijon mustard, 2 sprigs fresh dill, chopped, 100 g cream cheese, and more.

Yes, Smoked Salmon Parcels With Honey-Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon Parcels With Honey-Mustard Sauce

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