RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Salmon Parcels in Rice Wrappers - pareve
If you can live without the bagel, this appeals for brunch, a first course or hors d'ouevre. From this past Friday's Ha'aretz magazine, by Nira Rousso. Ruth Salmon Parcels in Rice Wrappers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 6 sheets of rice wrappers 6 thin slices of smoked salmon 6 good-sized sprigs of curly-leafed parsley 100 grams (3-1/2 ounces) cream cheese 4 Tablespoons chopped chives salt and pepper 1. Bring 1-1/2 cups of water to a boil in a large, wide frying pan. Drop rice wrappers, one at a time, into the water and poach for two minutes. Remove and place on work surface. 2. Place a sprig of parsley in the center of each sheet. It will be visible, later, through the transparent wrapper. 3. Place a slice of smoked salmon onto the parsley sprig. Spread one or two tablespoons of cream cheese on the salmon. Sprinkle with chopped chives, salt and pepper. Fold into parcels.
