Smoked Salmon Timbales ( No Cook) - cooking recipe

Ingredients

8 slices smoked salmon
225 g thick cream cheese
100 ml sour cream (or 2 tbsp lemon juice tbsp mayonaise)
2 tablespoons mayonnaise
100 g crabmeat (or 100g choped prawns)
2 teaspoons chopped dill
1/2 teaspoon Dijon mustard
1 teaspoon brandy (optional)

Preparation

Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
Place a slice of salmon in each ramekin.
Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!