Smoked salmon packages with airy cheese filling, cranberry and hazelnut

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20min + 2 hours set up

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Make an impression with these smoked salmon suits filled with cream cheese, cranberries, pistachio nuts and honey. A starter, perfect for every dinner!

Make an impression with these smoked salmon suits filled with cream cheese, cranberries, pistachio nuts and honey. A starter, perfect for every dinner!
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Ingredients

What do you need?

Quantity: 4P

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.

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.

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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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.