Recipes

Smoked salmon and cream cheese pots

Decorated with watercress

  1. Line each cup of the muffin tray with cling film, press it inside until it sticks to the sides of the cup. Line each cup with one slice of salmon, press the salmon inside.
  2. Prepare the cream cheese. Mix the cheese, the lemon juice, the cream, the dill, the chives and the radishes. Season with salt and freshly ground black pepper.
  3. Fill the muffin cups with the cream cheese. Fold overhanging salmon and press down lightly to compact the filling. Refrigerate for at least 4 hours.
  4. Remove the pots from the muffin tray using the edges of the cling film. Place them upside down on a plate. Make a small cut in the middle of each pot and decorate it with the watercress, some ground pepper and olive oil.
Notes: 

In fact Polish Easter is really different from Western European traditions. Our main meal during the Easter Sunday is… breakfast during which we enjoy our traditional soup, fish, sausages, eggs and all sorts of other goodies. This year I'll be spending my Easter in Brussels and it will be just us two, so I'd like to make it low profile like a brunch type of thing. This salmon fits in the whole concept perfectly!

Courses:
Apetizers
Cuisines:
Any
Serves:
6
Preparation:
It takes 30 minutes to make, plus 4 hours of chilling

Ingredients

  • 6 thin slices smoked salmon (about 140g)
  • 150g cream cheese
  • 3-4 radishes, grated (about 60g)
  • 1 tablespoon of dill, chopped (about 8g)
  • 1 tablespoon chives, chopped (about 10g)
  • 2 tablespoons lemon juice
  • 2 tablespoons cream
  • watercress for decoration

Cookware

  • muffin tray with 6 cups