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

Smoked Salmon Parcels

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!
Course Appetiser, Main Course, Starter
Cuisine International
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 2 people
Calories 276kcal
Author Alexandra


  • 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


  • 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.


  1. For the best result, it is important to choose good quality smoked salmon.
  2. The cream cheese should be at room temperature so it is easy to combine with the other filling ingredients.
  3. You could also use sour cream if you are unable to source Crème Fraiche.
  4. 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.
  5. Add the amount of lemon juice to suit your taste.
  6. 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.
  7. Serve with lemon wedges, some green salad and toasts or crusty bread.
  8. The parcels can be prepared a day in advance.
  9. 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. 


Calories: 276kcal | Carbohydrates: 3g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 847mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 829IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg