4 Ounces Whole Spinach Leaves — Stalks Removed
8 Ounces Smoked Salmon Fillet
4 1/2 Ounces Cream Cheese
1 Tablespoon Whole Pink Peppercorns In Brine, Rinsed, —
Drained And Crushed
1. Blanch the spinach leaves and refresh in ice cold water. Drain thoroughly. 2. Spread the cream cheese over the top of the fillet. sprinkle with the crush peppercorns. 3. Warp the spinach leaves around the fillet until it is completely covered. Wrap tightly in clingfilm and chill well.