Smoked salmon and haddock parcels

Method

1. Skin and bone the fish, if necessary, and dice finely. Put in a dish in one layer. Sprinkle with the lime or lemon juice. Set aside in a cool place for 2-3 hours until the fish turns translucent.
2. Line the dariole moulds with smoked salmon so that it reaches halfway up the sides, and keeping slices as whole as possible so that any excess can fold back over the filling. Reserve the little pieces of trimmings (maybe about 60g/2oz) and save some good pieces of salmon to fit on top to enclose the parcels.
3. Soften the cheese in a bowl with the oil, seasoning and the fish marinade juices. Add the white fish, finely chopped smoked salmon trimmings, and the herbs.
4. Divide the fish mixture between the lined moulds and fold the flaps of smoked salmon over to encase the filling, putting the saved strips on top. Cover and chill for 4 hours or overnight.
5. Bring parcels to room temperature 5 minutes before serving. Run a knife between the parcels and tin, and slide them out of moulds on to individual plates. Surround with pea tops, or lamb's lettuce, or rocket. Drizzle with oil and grind some black pepper on top. Serve with a piece of lime.

Top tip: You can make the parcels the day before you need to serve them.Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.