These delicious Smoked Salmon Parcels are an elegant starter for a special occasion or a light lunch on a summer’s day. It takes only 15 minutes to prepare them, then just place them in the fridge for two hours to firm up. So simple, and so delicious!
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Why we love this recipe:
The Smoked Salmon Parcels are perfect for relaxed entertaining as they can be made a day in advance. If you’re like me, when I’m entertaining, I like to prepare as much of the meal as possible ahead of time, but I still like it to feel special and this classic appetiser fits those requirements.
Although they are made from readily available ingredients, these little parcels have an elegant, luxurious appearance, making them ideal for special occasions. They are perfect for celebrations such as Valentine’s Day, Easter or as an easy starter to a Christmas lunch.
It is a simple dish but one that will delight your guests. The flavours and textures contrast and complement each other. The herb flavoured filling is smooth and creamy, almost mousse-like. Salty, smoky salmon encases the mixture. I like to serve them with a wedge of lemon to brighten the flavours and some toasts to provide textural contrast.
As well as being a perfect appetiser, they are also a delicious, light, summer lunch. A wedge of lemon, a green salad and some crusty bread is all that is required.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Smoked Salmon – the exterior of the parcel. Buy good quality.
Cream Cheese – I use the block found in all supermarkets, at room temperature.
Crème Fraiche – adds a gentle tang.
Chives – a grass-like herb, with a mild, onion flavour.
Dill – a herb with feathery leaves. It is a perfect accompaniment to salmon.
Lemon Zest and Juice – adds bright flavour and a slight tang.
Black Pepper – to season.
Step by step instructions:
- To begin, line two ramekins/small souffle dishes with cling film. Leave sufficient overhang to cover the parcels when they are assembled.
- Line the ramekins with a single layer of half the smoked salmon slices, overlapping them slightly so there are no gaps.
- Mix the cream cheese with the Crème Fraiche, lemon zest, lemon juice, chives, dill and black pepper.
- Taste and add more lemon juice or black pepper if needed.
- Spoon the cream cheese mixture into the prepared ramekins pressing down lightly.
- Fold the smoked salmon over the top to cover completely (you might need to place a small slice of smoked salmon in the middle before folding over the sides).
- Ensure the cream cheese mixture is covered.
- Close the cling film over the top of each ramekin. Place in the fridge for at least 2-3 hours to set. Remove from the fridge. Open cling film and turn out of ramekin onto a plate. Serve straight away.
Tips for success and FAQs:
Have the cream cheese at room temperature so that the filling ingredients are easy to blend.
For the best result, use a good quality smoked salmon. They vary enormously.
I have not added salt to the recipe as smoked salmon can differ in salt levels. After you have blended the filling mixture, check it for seasoning. Add a little salt if you think it needs it.
Yes, this is not a last-minute dish. The parcels need to be refrigerated for 2-3 hours before serving so the filling has time to set. You can make them a day ahead if you wish. Serve the parcels straight after removing them from the fridge or the filling will soften. If you’re serving the Smoked Salmon Parcels for Christmas, I think it’s a nice touch to serve star-shaped toasts. It goes without saying, but I will mention it - use heart shapes for Valentine’s Day.
More delicious recipes for you to try:
Smoked Salmon is also used in these recipes:
- Smoked Salmon Pate
- Salad of Smoked Salmon
- Bread Tartlets with Smoked Salmon
- Sous Vide Salmon with Fennel Salad
- Cucumber Salmon Bites
Make these delicious Smoked Salmon Parcels next time you want a starter with the “wow” factor. Alternatively, serve them as an impressive, elegant, light summer’s luncheon. There is maximum effect for minimum effort and you will be a relaxed host.
I would love to hear in the comments when you have tried them!
Alex xx
Smoked Salmon Parcels
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 175 gm (6 oz) smoked salmon See Note 1
- 100 g (⅓ cup + 1 tbsp) cream cheese See Note 2
- 2 tablespoon crème fraiche See Note 3
- 1 tablespoon fresh chives - finely chopped See Note 4
- 1 tablespoon fresh dill - finely chopped See Note 4
- 1 tablespoon lemon juice See Note 5
- 1 teaspoon lemon zest
- freshly ground black pepper - to taste See Note 6
Serving Suggestions (optional):
- lemon wedges and sprigs of dill
- green salad
- fresh bread or toast
Instructions
- Line two 9cm (3.5 inch) ramekins with a 20-25cm (7.8 – 9.8) inches square of cling film (sufficient to cover).
- Line the ramekins with a single layer of half the smoked salmon slices, overlapping them slightly so there are no gaps.
- Mix the cream cheese with the crème fraiche, lemon zest, lemon juice, chives, dill and black pepper. Taste and add more lemon juice or black pepper if needed.
- Spoon the cream cheese mixture into the prepared ramekins pressing down lightly.
- Fold the smoked salmon over the top to cover completely (you might need to place a small slice of smoked salmon in the middle before folding over the sides).
- Close the cling film over the top of each ramekin.Place in the fridge for at least 2-3 hours to set.
- When ready to serve, remove the parcels from the fridge. Open up the cling film, and carefully turn out the parcel onto a plate. Serve straight away.
Notes
- For the best result, it is important to choose good quality smoked salmon.
- The cream cheese should be at room temperature so it is easy to combine with the other filling ingredients.
- You could also use sour cream if you are unable to source Crème Fraiche.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements if necessary.
- Add the amount of lemon juice to suit your taste.
- Add freshly ground black pepper to taste. I have not added salt to the recipe as smoked salmon can differ in salt levels. After you have blended the filling mixture, check it for seasoning and add a little salt if you need to.
- Serve with lemon wedges, some green salad and toasts or crusty bread.
- The parcels can be prepared a day in advance.
- Please note, the nutritional information is based on one parcel, and does not include what it is served with. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Rob says
You don't mention what you do with the other half of the smoked salmon... do you mix it in with the cream cheese and creme fraiche, for the filling?
Alexandra Cook says
Hello Rob,
Sorry for the confusion! I agree, the wording could be better and I'll get that updated soon.
We mean that you divide the smoked salmon between each ramekin.
Let me know if you give the recipe a try! Alex xo
Jen says
This was great! I was happy to find this because I’ve made a similar recipe I found online several times but the ratio of the filling was off. I kept trying to tweak it with little success. This was perfect. I will point out though that the Saran Wrap is unnecessary. Just spray or lightly oil the ramekin before adding the salmon slices. I did this here and the parcel slid out beautifully.
Alexandra Cook says
Hello Jen,
Thank you so much for trying this recipe! I am so glad you found it perfect, and really appreciate you sharing your feedback 🙂
Just a note on the plastic wrap - this is also to help stop the smoked salmon from drying out in the fridge, so if you were to make it a day in advance etc, we would definitely still recommend this 🙂
Thanks again, Alex xo
Marcia Seymour says
a brilliant started looks good on the plate, taste delicious just love it
Alexandra Cook says
Thank you so much, Marcia!
Appreciate your comment. Alex xo
Madeleine says
Such a fresh delectable treat - my husband and I absolutely loved it. Really easy, and so tasty! We served with homemade bread!
Alexandra says
Thank you so much! I bet it was delicious with your homemade bread 🙂
Orla says
looking for a light sauce to serve with this dish please
Alexandra Cook says
Hello Orla,
We personally don't serve this with a sauce, but anything that goes well with seafood should be nice -
like a Marie Rose sauce perhaps? I don't have any sauces on the blog I could recommend, but if you Google seafood sauces you should come up with some options 🙂
Let me know if you give the recipe a try! Alex xo