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Crab and Smoked Salmon Wraps

These wraps make a quick and easy cold first course, and they can be prepared ahead. They?re ideal for a large dinner party, and look very pretty too.

Serves 5

Ingredients

Crab filling

50 g (2 oz) half-fat cream cheese
2 tablespoons low-calorie mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 x 175 g (6 oz) can white crab meat, drained or fresh crab meat
1 egg, hard-boiled and roughly chopped
8 cocktail slices smoked salmon
salt and pepper

For the horseradish dressing

3 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon caster sugar
1 tablespoon creamed horseradish sauce
rocket leaves
Sprigs of fresh dill
2 lemons, quartered for garnish

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Method

Mix all the ingredients together in a bowl, except for the smoked salmon, seasoning to taste with salt and pepper. Lay the smoked salmon slices out on a board and season with black pepper. Divide the mixture into eight and spoon one portion at one end of each strip of smoked salmon. Tightly roll the smoked salmon up to form a fat cigar shape.
Arrange two salmon parcels on each plate– one standing upright and one lying down – (if liked cut in half on the diagonal and serve four per person). Serve with fresh rocket leaves. Mix all the ingredients for the dressing together and spoon over the rocket and wraps. Garnish with a sprig of dill and wedge of lemon.

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