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Smoked Tuna Parcels
[ Other fish ]
4 slices smoked tuna, 90 g trout pâté, 100 g fresh robiola cheese, juice and zest of 1 lemon, small bunch chives.

Whiz the robiola and pâté briefly in a blender to a smooth cream. Leave aside four chive stems for tying the parcels, chop the others with scissors. Add the chopped chives to the cream together with the juice and zest of half a lemon. Season with salt and pepper and mix well. Arrange a teaspoon of cream on each smoked fish slice, roll the slices up and tie them with a chive stem. Garnish with the chopped zest of the remaining lemon half. Serve with a fennel and artichoke salad.

Recommended wine: Prosecco
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