I’m not really a fan of smoked salmon. I’m not really a fan of anything smoked (except maybe chili) and I’ve made these a couple of times but I think that the salmon I used the first time I made them was a little milder then the latest ones because I really quite enjoyed them. (To tell the truth these ones got passed to Mr Colonial Cravings after a couple of mouthfuls,but he really enjoyed them so that makes it okay!)
Baking the salmon gives it a really nice flaky texture whilst the creamy filling keeps everything nice and moist.
It’s quite important to chill these before you bake them, otherwise they lose their shape a little. That does mean that you can make them well in advance and leave them in the fridge until you’re ready to bake them.
Feel free to adjust the amount of horseradish to suit your own tastes. I love it but if you want to tone it down a little then that’s fine by me!
300g smoked salmon slices
zest of 1 lemon
1 1/2 tablespoon horseradish sauce
big pinch of black pepper
Wilt the watercress either in a steamer or with a quick blast in the microwave and then roughly chop it.
Beat together the ricotta, lemon zest, horseradish and black pepper. Fold the watercress into this.
Lay out the smoked salmon, using about three slices per parcel and overlapping them to make a wheel/star shape. Spoon a dollop of the filling into the middle of each one and then fold over the edges to create a little parcel. Flip them over so that the neatest side is on top and then put them in the fridge to chill for at least 15 minutes.
Pre-heat your oven to 180°c and lightly grease a baking tray. Pop the parcels on the tray and bake them for 10 minutes before serving warm on a bed of dressed mixed leaves.