Mary Wood’s Favourite Christmas Recipe – Smoked Salmon and Tuna Mayonnaise Parcels Served on a Crisp Rosti
I’m all for the simple life touched by a little luxury that doesn’t cost the earth. My Christmas lunch begins with a starter that I can prepare on Christmas Eve and refrigerate till needed, with very little to do on the day, and it really does fit the remit of simple yet luxurious.
Serves 4
Parcels:
4 slices of smoked salmon, at least 5 cm (2 in.) wide and 15 cm (6 in.) long (you can buy a packet from the deli and cut these yourself, or ask the fishmonger at your local store to do it for you)
1 medium-size tin of tuna in brine, drained till very dry
Mayonnaise
2 large fluffy potatoes
2 tablespoons of virgin olive oil
Accompaniments and garnish:
1 lemon cut in 4 wedges
4 sprigs of fresh parsley
Cheats’ Melba toast to accompany (cheats’ because I buy a box of ready-made toast)
Butter to serve with toast
As long as you have room in your fridge you can prepare the parcels on Christmas Eve:
Mix the tuna and mayonnaise together, trying not to make the mixture too moist.
Lay out the smoked salmon. Put a heaped dessertspoon (or more) of the tuna mixture onto the end of the smoked salmon and roll. Neaten edges and refrigerate.
Rostis can also be prepared the evening before:
Peel the potatoes and grate them onto a clean tea towel. Roll up the tea towel and squeeze to get the potato as dry as possible. Divide into 4 portions and press each one into a rounded shape. Wrap tightly in clingfilm and refrigerate.
Cook and assemble on Christmas morning:
Fry the rostis in the olive oil for 3 to 4 minutes each side until crisp and golden. Leave to one side. Then just before serving reheat in microwave and place each one on a small plate.
The parcels do not need to be cooked. Take from refrigerator just before serving and place one on top of each rosti. Decorate with lemon wedges and parsley, and serve with Melba toast and butter.