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Photo for - Smoked Salmon Parcels

Smoked Salmon Parcels

These boldly flavoured, two-bite morsels can be passed around during a cocktail party or arranged on serving plates and garnished with greens for an elegant starter.

  • Yields: 4 as an entree, 8 as a starter
  • Preparation: 60 minutes



  1. Blend shredded and ricotta cheeses with dill, chives and mustard.
  2. Cut strips of plastic wrap into squares and line 16 cups of a mini muffin pan. Cutting to fit, line each cup with a slice of smoked salmon to completely cover the bottom and sides, letting the extra overhang.
  3. Divide cheese mixture between cups. Fold in overhanging salmon to enclose filling. Fold in wrap to enclose each parcel. Chill for up to 1 day.
  4. To serve, turn out parcels onto a serving platter, removing and discarding wrap. Sprinkle with additional lemon zest and pepper. Garnish with watercress or dill. Serve with pumpernickel, rye or baguette toasts.
  • To make it easier to work, when using a 24-cup mini muffin tin, line alternate cups leaving extra space so that the plastic wrap doesn't overlap.
  • For a larger, first course-sized portion, line 4 ramekins with the smoked salmon. Divide and enclose the filling as directed above. Serve on a bed of greens.
Photo of - Smoked Salmon Parcels