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Salmon stuffed with cream cheese

Salmon stuffed with cream cheese

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Preparation: leave the yogurt in a sieve to squeeze for a few hours in the refrigerator. The obtained paste is mixed with sour cream, salt and greens until we obtain a cream cheese.

We take a small bowl for the soufflé and line it on the inside with transparent foil and then carefully place a layer of smoked salmon to cover the entire surface.

Then fill with cream cheese and leave in the fridge for a few hours, it can be left in the evening until morning.

Take it out of the fridge, place a small plate over it and turn it carefully. Remove the foil and you're done: we have a dome of smoked salmon filled with cream cheese.

It is cut with a very sharp knife (here I was deficient) and is served with vegetable sticks and slices of toast. However, I put a picture with the section to give you an idea

Ingredients for pan-fried salmon, simple and quick recipe

  • -3 pieces of salmon of at least 200 g each (medallion or fillets)
  • -salt
  • -pepper
  • -juice from half a lemon
  • -thyme (optional)
  • -a favorite garnish (I now had asparagus and sauteed green beans)

Salmon stuffed with cream cheese - Recipes


300 smoked salmon Ocean Fish
300 gr cream cheese
1 avocado
2 teaspoons lemon juice
1 sachet of jelly (10 gr)
white pepper
sea ​​salt

Rub 200 gr of cream cheese with sea salt and white pepper to taste. Dissolve the gelatin according to the instructions on the package and add half of the quantity. Homogenize and spread the cream over the salmon in a thin layer.

We scoop out the avocado core, sprinkle it with lemon juice and pass it with a fork so that the pieces remain. Mix it with the remaining 100 gr cream cheese and season with sea salt and white pepper. Add the other half of the gelatin and mix.
Spread the mixture over the cream cheese.

Roll tightly with foil and tighten well at the ends.


Step 1

Wrap with salmon

Wash the tomatoes and cut them into cubes. Wash the peppers and cut them into sticks. Wash and cut the salad into strips.

In a bowl, add the cream cheese with the greens, the fresh dill, the diced tomatoes and the chopped pepper. Mix everything well and start forming the tortilla.

Grease the tortilla with cream cheese, then add the salad, the salmon slices and roll. Leave to cool a bit. Then take them out, cut them in half and serve. Good appetite!

Mascarpone cream cheese with salmon

When you're tired of Tiramisu but still haven't been able to get rid of the cheese Mascarpone which today or tomorrow comes out of the expiration date, it is good to take a look at what I tell you further down the valley. It's about a hall which contains, in addition to Mascarpone, and two kinds of salmon - marinated and smoked - as well as nothing brhard gen Parmigiano Reggiano, Pecorino Romano ori Grana Padano. As it can be decorated beautifully, go to a more whipped table, accompanied by a colorless and odorless strength, like vodka. The spreadable and less textured version of the mascarpono-somonic preparation can be found here.

What do you need?

  • 200 g marinated salmon
  • 250 g Mascarpone cheese (cannot be replaced with telemea or bellows cheese)
  • 80 & # 8211 100 g smoked salmon
  • 100 mL cooking cream with at least 20% fat
  • 50 g Parmesan, Grana Padano or Pecorino
  • Salt (a drop), freshly ground mixed pepper - to taste
  • 1 teaspoon red peppercorns
  • A few green parsley leaves or 2-3 strands of raspberry for decoration (optional).

How do you proceed?

If the marinated salmon is provided with skin, peel it. A knife with a short, thin blade, well sharpened, helps. Then cut it into small cubes and mix it with Mascarpone cheese.

Add the cream to the composition so that you get a cream that is neither too viscous nor too fluid.

Match the taste of salt and pepper. As salmon is salty enough, you may not put any salt in the composition.

Arrange everything in a bowl and decorate with strips of smoked salmon, parmesan chips (obtained using the vegetable peeler, with which you cut the chips from the large piece of cheese),

red peppercorns, possibly green parsley leaves or short-cut onions (2 - 3 mm). Cover the bowl with cling film and let it cool for about 3-4 hours before bringing it to the table. It goes great with toast or crackers. Possibly with a little ice vodka.

Salmon pate with dill and cream cheese

But this pate recipe came as an ointment! I took some smoked salmon to which I wanted to give another value, not to eat it as such so I added a few extra ingredients and what came out is worthy of a breakfast or a quick and healthy snack, if anything is this trend.

During the recipe you will find the ingredients but also the preparation method, detailed step by step for a guaranteed success!

Other quick and healthy snack recipes:

Salmon pate ingredients with dill and cream cheese:

  • 200 g smoked salmon fillets
  • 200 g of Philadelphia cream cheese
  • A medium red onion
  • 1 large dill or 2 smaller ones
  • The peel of a lemon
  • The juice of half a lemon
  • 2-3 tablespoons of cognac
  • Salt and pepper to taste

Method of preparation:

Finely chop the salmon, onion, dill, grate the peel and squeeze the lemon.

We put all the ingredients in a bowl, mix and our pate is ready.

Simple, fast, tasty and healthy! So I say goodbye to work and good appetite!

Cream cheese and salmon sandwich

A sandwich seems to be the saving solution when you are hungry and do not have the time or desire to cook.


  • Slices of wholemeal rye or baguette bread, toasted
  • 250 g cream cheese at room temperature
  • 1/4 cup chopped chives
  • 450g smoked salmon, thin slices
  • 2/3 cup red onion, cut into cubes
  • 1/3 cup caper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon mustard seeds

Method of preparation

In a small bowl, mix the onions, capers, lemon juice, dill and mustard seeds. Season with salt to taste. In another bowl, mix the cream cheese and chives, season with salt to taste. The cheese mixture is spread over slices of toast. Top with a slice of salmon and a generous spoonful of the onion and caper mixture.

  • 120 g smoked salmon
  • 200 g cream cheese
  • 70 g butter
  • a few strands of chives (or a few strands of dill)
  • 4 slices of toast bread (or 8 of the sliced ​​ones)
  • 1/2 teaspoon poppy seeds for decoration

We keep it cold for an hour and we can portion the appetizers. We decorate with smoked salmon and poppy seeds. Extremely simple to make but very tasty. Good job and good appetite!

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Salmon stuffed with cheese

This very delicate recipe proposes an unusual combination between salmon, fish typical of Scandinavian countries, melted cheese and aromatic herbs. It is usually accompanied by boiled potatoes or lettuce.

Ingredients for 4 servings:

  • 6 skinless salmon fillets
  • juice of 1 lemon
  • 6 pieces of Emental cheese
  • a few sprigs of dill
  • a few strands of green chives
  • 1 sprig of thyme
  • salt
  • pepper

Method of preparation:

Season with salt and pepper the salmon fillets. Wash the green chives and thyme. Cut the chives into pieces and chop the thyme. Make a pocket-shaped cut in each salmon fillet with a sharp knife, but without cutting it at all. Fill your pocket with green chives, slices of cheese, thyme and a sprig of chopped dill.

Close the fillets by lightly sprinkling and sprinkle with lemon juice. Wrap them in foil and put them in the preheated oven at 200 degrees C for 15 minutes.

When ready, arrange them on plates, garnishing them with other dill and green chives.

Baked dumplings with cream cheese, beets and salmon

  • 60 grams of flour
  • 60 ml milk
  • 1 or
  • 25 grams of melted butter
  • 3 grams of dry yeast
  • salt
  • 50 grams of boiled beetroot and drained well
  • 50 grams of very well drained cream cheese
  • 35 grams of smoked salmon
  • DECOR:
  • pieces of smoked salmon
  • cream cheese (optional)
  • black caviar (optional)


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