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Smoked salmon, cream cheese and cucumber parcels

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You won't believe how quick and easy these smoked salmon, cream cheese and cucumber parcels are to make.  They make an elegant prepared head starter ideal for easy entertaining as well as a delicious summer lunch. 

3 plates of salmon cream cheese and cucumber parcels with rocket and lemon garnish
  • Easy entertaining
  • Prepare ahead
  • Light lunch
plates of salmon cream cheese and cucumber parcels.

It really does only take minutes to prepare this dish, then just leave it in the refrigerator for a couple of hours and they are ready to serve. To my mind they make the perfect starter as they look so pretty but they also make a great lunch which somehow feels rather decadent.  A little side salad is all you need along with some slices of toast or crusty bread and a wedge of lemon for squeezing over.

smoked salmon, cream cheese and cucumber parcel broken into with a fork to show filling.

Step by Step smoked salmon, cream cheese and cucumber parcels

smoked salmon lined ramekin dishes
Line the dishes with smoked salmon letting some of the salmon flap over the edges of the dishes.
diced cucumber on a board
Scoop out the seeds from the cucumber and discard, finely dice the the rest.
bowl of filling
Mix with the chives and cream cheese, season well.
smoked salmon lined ramekin dishes filled with cream cheese
Divide the cream cheese mixture between the dishes pressing down well.
smoked salmon lined ramekin dishes filled with cream cheese
Fold the smoked salmon over the top. and chill for at least 2 hours.
blank
Turn out and serve with toast and a wedge of lemon.
smoked salmon parcel opened with fork showing cream cheese filling.

Smoked salmon, cream cheese and cucumber parcels

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Cream cheese flavoured with chives and little cubes of cucumber, wrapped in smoked salmon.  An elegant starter that can be prepared in minutes and made ahead.
Course lunch, starter
Cuisine British
Keyword easy entertaining, fish starter, prepare ahead recipe
Skill Level very easy
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 231
Author Jacqueline Bellefontaine

Ingredients

  • 6 cm piece cucumber
  • 200 g smoked salmon
  • 200 g cream cheese
  • 1 tablespoon snipped chives
  • salt and freshly ground black pepper
  • toast to serve
  • rocket salad to serve
  • lemon wedges
metric - US cups

Instructions

  • Cut the cucumber in half lengthways. Scoop out the seeds and discard. Chop the cucumber into small dice.
  • Line the base of four ramekins with a disc of non-stick baking parchment.
  • Then use the salmon to line the base and sides of dishes, so that a little flaps over the edge of the dishes.
  • Place the cream cheese in a bowl and beat in the cucumber and chives. Season to taste.
  • Divide the filling between the dishes, pressing down well. Fold over the loose salmon and chill for 2 to 3 hours.
  • Loosen side with a blunt knife and turn out onto serving plate. Serve with toast and a rocket leaf salad. Garnish with lemon wedges for squeezing.

Notes

Freeze: not suitable for freezing Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper, garnish and serving suggestions.)

Nutrition

Calories: 231kcal | Carbohydrates: 2g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 552mg | Potassium: 174mg | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 0.8mg | Calcium: 55mg | Iron: 0.6mg
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About Jacqueline Bellefontaine

Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

Comments

    4 from 6 votes (4 ratings without comment)

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    Recipe Rating




  1. Malcolm Ryan says

    4 stars
    Thanks for clear instructions to make a delicious fish based starter for a special occasion or light summer lunch.

    I used smoked trout and half and half cream cheese with garlic and herbs and ricotta and finely diced pickled nasturtium seeds.

    Served with a side of water cress and baby tomatoes and sauté potatoes.

    Reply

    • Jacqueline Bellefontaine says

      You are very welcome. I like the sounds of your variation.

      Reply

  2. Donna says

    Oh this looks so nice! I love salmon, this looks fantastic, thanks for sharing! #CookBlogShare

    Reply

    • Jacqueline Bellefontaine says

      Thank you Donna and it so easy too. J x

      Reply

  3. Michelle Frank | Flipped-Out Food says

    5 stars
    Oh, MY—these are just beautiful! I'm already making plans to have a girls' brunch just so I can make THESE!

    Reply

    • Jacqueline Bellefontaine says

      Fabulous idea they would be perfect for a girls brunch - Enjoy J x

      Reply