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Smoked Salmon Parcels with SunBlush® Tomatoes and Cream Cheese
A cream cheese filled salmon parcel topped with a SunBlush® Tomato.
Ingredients: * 10 SunBlush® Tomatoes
8 thin slices of smoked salmon
100g cream cheese
16 basil leaves
zest & juice of 1 lemon
salt
black pepper
HOW TO COOK IT
1.Trim the smoked salmon slices into 6cm squares, reserving all the salmon trimmings
2.Finely chop 6 SunBlush® Tomatoes and 8 of the basil leaves. Along with the salmon trimmings add the chopped SunBlush® Tomatoes and basil leaves to the cream cheese. Reserve a few strands of the lemon zest for the garnish and chop the remainder. Add the chopped lemon zest to the cream cheese mixture.
3.Put a small spoonful of the cream cheese mixture in the centre of each slice of salmon and fold the squares into small parcels. Chop the remaining 4 SunBlush® tomatoes in half.
4.Garnish the parcels with the halved SunBlush® Tomatoes and the remaining lemon zest and basil leaves.
