Smoked Salmon Parcels with Light Cheese Filling, Cranberries, and Hazelnuts

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20min + 2h to set

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Next Level

Impress with these smoked salmon parcels filled with cream cheese, cranberries, pistachios, and honey. An appetizer, perfect for any dinner!

Impress with these smoked salmon parcels filled with cream cheese, cranberries, pistachios, and honey. An appetizer, perfect for any dinner!
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Ingredients

What do you need?

Quantity: 4P

Salmon Parcels:
8 large slices of smoked salmon
600 g fresh cream cheese
2 tbsp dried cranberries
3 tbsp pistachios, roasted and finely chopped
5 twists of black pepper (from the grinder)
Fleur de sel, to taste
1 tbsp liquid honey
2 tbsp finely chopped parsley

Garnish:
8 slices of toast bread
Edible flowers (optional)
2 stalks of spring onion, sliced into fine rings
Flat-leaf parsley, for finishing

Horseradish Dressing:
1 tsp freshly grated horseradish
1 pack of watercress (without stems)
2 tbsp fresh mayonnaise
2 tbsp yogurt
Pepper and salt, to taste


8 large slices of smoked salmon
600 g fresh cream cheese
2 tbsp dried cranberries
3 tbsp pistachios, roasted and finely chopped
5 twists of black pepper (from the grinder)
Fleur de sel, to taste
1 tbsp liquid honey
2 tbsp finely chopped parsley


8 slices of toast bread
Edible flowers (optional)
2 stalks of spring onion, sliced into fine rings
Flat-leaf parsley, for finishing


1 tsp freshly grated horseradish
1 pack of watercress (without stems)
2 tbsp fresh mayonnaise
2 tbsp yogurt
Pepper and salt, to taste
Preparation method

How do you make this?

Make the cheese filling: Beat the cream cheese lightly and mix the finely chopped cranberries, roasted pistachio nuts, pepper, Fleur de Sel, honey and finely chopped parsley.

Prepare the salmon suits: cover four small bowls with plastic wrap and place two slices of smoked salmon in each bowl, so that the salmon hangs over the bowls on the edges.

Divide the cheese filling over the four bowls and press the filling evenly.

Fold the overhanging salmon over the filling and press well. Let the packages set in the fridge for at least 2 hours.

Make the horseradish dressing: remove the leaves from the watercress and blend them together with the mayonnaise, yogurt, grated horseradish, pepper and salt to a smooth sauce.

Serve: Roast the slices toast bread golden brown.

Carefully remove the salmon packs from the bowls and remove the plastic wrap.

Make a circle of horseradish sauce on each plate and place the salmon suit in the middle.

Finish with edible flowers, fresh herbs and pipe gut. Serve with the warm toast.

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