Smoked Salmon Parcels With Honey-Mustard Sauce - cooking recipe

Ingredients

65 g runny honey
65 g Dijon mustard
2 sprigs fresh dill, chopped
100 g cream cheese
1/2 tsp horseradish
None None Dash of lemon juice
6 slices smoked salmon, halved
1 tbsp white wine vinegar
3 tbsp olive oil
50 g baby leaf salad
None None Bread, to serve

Preparation

In a bowl, mix 2 1/2 tbsp honey and 2 1/2 tbsp mustard, then stir in the dill and chill. In a separate bowl, mix the cream cheese, horseradish, 1/2 tbsp honey and 1/2 tbsp mustard. Season with salt, black pepper and lemon juice. Spoon into a piping bag fitted with a regular nozzle.
Line a plate with aluminum foil. Lay the salmon on a clean work surface and pipe the cream cheese mixture on to it. Fold the salmon around the cheese. Place on the plate and chill.
Place the vinegar in a bowl and gradually whisk in the oil. Season with salt, black pepper and a pinch of sugar. Toss with the spinach and arrange on serving plates, then spoon on the sauce. Top with the salmon parcels and serve with bread.