Salmon and Lemon Zest Cream Cheese Parfait

Salmon and Lemon Zest Cream Cheese Parfait on a Rocket and Butternut Salad

Serves 4

Ingredients

200g Smoked Salmon

100g Plain Cream cheese

250g Butternut

1.5 cup Rocket leaves (washed)

150g Cucumber (peeled and cut)

1 Lemon

15g Fresh dill

1 tbls fresh or dried thyme

3 tbls capers

2 tbls olive oil/ vegetable oil

1 cup Vegetable oil

Salt

Pepper

Method

• Switch on your oven grill on a medium heat.
• Peel and cut your butternut into small cubes.
• In a oven proof dish put the butternut, thyme and 2tbls oil and mix together
• Roast the butternut for 20-30 min (depending on oven strength) till their soft and crisp. Let them cool.
• Wash the rocket, and let them dry again
• Heat the vegetable oil in a pan as if you were going to deep fry chips.
• Once the oil is hot dry out your capers and fry 2tbls in the oil till they are crispy also do the same with half of the dill.
• Zest your lemon and then juice them keeping them seperate.
• Chop the remaining dill and capers
• Mix the zest, dill, capers, and half of the lemon juice with the cream cheese until it is evenly mixed, season to taste.
• Take a sheet of salmon and spread some of the cream cheese mix in it. Do this with all the sheets of Salmon. Now layer them on top of one another. Four layers should be enough. Now cut them in a shape you want. I like taking a square (2x2 cm).
• Now mix your cool butternut, rocket, cucumber and the remaining lemon juice.
• Plate the salad and place the parfait on top.
• Garnish with the fried capers and dill.

Tips:

Use the salmon and cream cheese off cuts and blend them to make a salmon spread for a fresh Ciabatta

Capers are flowers so when frying them in oil you will see they open up and they don't take long to cook.

Drain any excess oil from your butternut, capers and dill with paper towels.

ALWAYS SEASON EVERYTHING!!! BUT DO IT TO YOUR TASTE!