Smoked Salmon Parcels With Honey-Mustard Sauce

• 65 g runny honey
• 65 g Dijon mustard
• 2 sprigs fresh dill, chopped
• 100 g cream cheese
• 1/2 tsp horseradish
• None None Dash of lemon juice
• 6 slices smoked salmon, halved
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• 50 g baby leaf salad
• None None Bread, to serve

1. In a bowl, mix 2 1/2 tbsp honey and 2 1/2 tbsp mustard, then stir in the dill and chill. In a separate bowl, mix the cream cheese, horseradish, 1/2 tbsp honey and 1/2 tbsp mustard. Season with salt, black pepper and lemon juice. Spoon into a piping bag fitted with a regular nozzle.
2. Line a plate with aluminum foil. Lay the salmon on a clean work surface and pipe the cream cheese mixture on to it. Fold the salmon around the cheese. Place on the plate and chill.
3. Place the vinegar in a bowl and gradually whisk in the oil. Season with salt, black pepper and a pinch of sugar. Toss with the spinach and arrange on serving plates, then spoon on the sauce. Top with the salmon parcels and serve with bread.

runny honey, mustard, dill, cream cheese, horseradish, lemon juice, salmon, white wine vinegar, olive oil, baby leaf salad, bread

Taken from recipes-plus.com/api/v2.0/recipes/17865 (may not work)