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...but what do you do with it ?
Well it's a perfect cold smoked salmon substitute, so bagels and cream cheese are good. As is a salmon, tomato and horseradish sandwich.
Or you can go really posh...
Smoked Mussel and Gravad lax Rollovers with Honey, Mustard and Dill Sauce
First - make and slice some gravlax.
I use a 2:2:1 cure - seasalt:brown sugar: dried dill tips
I also mixed a lemons worth of fine ly grated zest with the cure - spot on !
Once cured...
Other ingredients:
philidelphia light
finely grated lemon zest
mustard
dill tips
honey
cucumber
mustard cress
Smoked mussels
1) Mix finely grated zest of 1 lemon with 1/3 - 1/2 pack philli light
2) spread lemon cheese thinly over a slice of gravad lax
3) add mussels and roll.
4) mix equal amounts of honey and mustard and add dill tips to taste. mix well and then add a little of the lemon philli and mix well, to round the sauce off.
5) cut some cucumber sticks to about 1/4 inch thick and the length of HALF a salmon roll.
6) plate up - can be done well in advance. Use 2 rolls per person.
Cut the rolls in half and place the 4 halves on plate with a cucumber stick in-between (3 sticks per plate).
Circle the salmon with the sauce and sprinkle a little of the mustard cress on top.
Okay it's not michelin star. But it works amazingly well, all the textures and flavours marry together perfectly. And for a dinner party it looks pretty good too :-)
This was my easter dinner starter - followed by slow roast venison with port & basil. herb roasted potatos and parsnips and butter cooked carrot and red cabbage mix.
Strawberry fool for dessert :-)
If you haven't got the mussels just use the cheese. It'll still look and taste excellent :-)
Well it's a perfect cold smoked salmon substitute, so bagels and cream cheese are good. As is a salmon, tomato and horseradish sandwich.
Or you can go really posh...
Smoked Mussel and Gravad lax Rollovers with Honey, Mustard and Dill Sauce
First - make and slice some gravlax.
I use a 2:2:1 cure - seasalt:brown sugar: dried dill tips
I also mixed a lemons worth of fine ly grated zest with the cure - spot on !
Once cured...
Other ingredients:
philidelphia light
finely grated lemon zest
mustard
dill tips
honey
cucumber
mustard cress
Smoked mussels
1) Mix finely grated zest of 1 lemon with 1/3 - 1/2 pack philli light
2) spread lemon cheese thinly over a slice of gravad lax
3) add mussels and roll.
4) mix equal amounts of honey and mustard and add dill tips to taste. mix well and then add a little of the lemon philli and mix well, to round the sauce off.
5) cut some cucumber sticks to about 1/4 inch thick and the length of HALF a salmon roll.
6) plate up - can be done well in advance. Use 2 rolls per person.
Cut the rolls in half and place the 4 halves on plate with a cucumber stick in-between (3 sticks per plate).
Circle the salmon with the sauce and sprinkle a little of the mustard cress on top.
Okay it's not michelin star. But it works amazingly well, all the textures and flavours marry together perfectly. And for a dinner party it looks pretty good too :-)
This was my easter dinner starter - followed by slow roast venison with port & basil. herb roasted potatos and parsnips and butter cooked carrot and red cabbage mix.
Strawberry fool for dessert :-)
If you haven't got the mussels just use the cheese. It'll still look and taste excellent :-)
Now that's the bollocks!! 
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