Smoked Salmon Parcels

Name: Smoked Salmon Parcels
Prep time: 15 min
Total time: 135 min
Ingredients: 175 gm (6 oz) smoked salmon (See Note 1); 100 g (1/3 cup + 1 tbsp) cream cheese (See Note 2); 2 tbsp crème fraiche (See Note 3); 1 tbsp fresh chives - finely chopped (See Note 4); 1 tbsp fresh dill - finely chopped (See Note 4); 1 tbsp lemon juice (See Note 5); 1 tsp lemon zest; freshly ground black pepper - to taste (See Note 6); lemon wedges and sprigs of dill; green salad; fresh bread or toast

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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!

salmon parcel, on white plate, with salad on the side and a lemon garnish, another plate with same sitting in background.

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Why we love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
More delicious recipes for you to try:
Smoked Salmon Parcels

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.

overhead shot of salmon parcel, on white plate, with salad on the side and a lemon garnish, another plate with same sitting in background.

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:

The first four steps to make this recipe - line a ramekin with cling film and then smoked salmon, the ingredients for the mixture in a bowl, and the mixed cream cheese filling.

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.

The final four steps in this recipe - adding the filling to the ramekin, topping with more smoked salmon, folding the salmon over and folding the cling film over.

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.

Do I need to add salt?

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.

Can I make the Smoked Salmon Parcels in advance?

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.

parcel cut in half, showing cream cheese filling, sitting on a plate with some salad and a wedge of lemon.

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Smoked Salmon is also used in these recipes:

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

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