Smoked Salmon Parcels

These elegant Smoked Salmon Parcels make a stunning starter for special occasions or a light summer lunch. They take just 15 minutes to assemble, then chill for a couple of hours so the filling sets. The combination of creamy, herb-scented filling and delicate smoked salmon delivers maximum impact with minimal effort.

salmon parcel, on white plate, with salad on the side and a lemon garnish, another plate with same sitting in background.

Why we love this recipe:

Smoked Salmon Parcels are ideal for relaxed entertaining because they can be prepared ahead of time. The parcels look sophisticated and feel luxurious but are made from simple, readily available ingredients. They’re perfect for celebrations such as Valentine’s Day, Easter or a festive lunch, and they also work wonderfully as a light summer meal served with a crisp salad and crusty bread.

The texture contrast is part of the appeal: a smooth, mousse-like cream cheese filling flavored with herbs and lemon is encased in silky smoked salmon. A squeeze of lemon brightens the flavours and toasted bread or crostini provides a pleasant crunch.

overhead shot of salmon parcel, on white plate, with salad on the side and a lemon garnish, another plate with same sitting in background.

Ingredients

Quantities below make 2 parcels. Adjust quantities to suit the number of servings.

175 g (6 oz) smoked salmon
100 g (⅓ cup + 1 tbsp) cream cheese, at room temperature
2 tablespoons crème fraîche (or sour cream)
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon lemon juice (adjust to taste)
1 teaspoon lemon zest
Freshly ground black pepper, to taste

Step by step instructions

The first four steps to make this recipe - line a ramekin with cling film and then smoked salmon, the ingredients for the mixture in a bowl, and the mixed cream cheese filling.

Line two 9cm (3.5 inch) ramekins with a square of cling film about 20–25cm (8–10 inches) so there’s enough overhang to close the parcels.
Arrange half the smoked salmon slices in each ramekin in a single layer, overlapping slightly so there are no gaps and the base and sides are covered.
In a bowl, combine the cream cheese and crème fraîche with lemon zest, lemon juice, chopped chives, chopped dill and a good grind of black pepper. Taste and adjust the lemon or pepper as needed.
Spoon the filling evenly into the prepared ramekins, pressing down lightly to compact.
Fold the remaining salmon slices over the top so the filling is completely enclosed. If needed, add a small piece of salmon in the centre first, then fold the sides over.
Draw the cling film up over each parcel and seal. Refrigerate for at least 2–3 hours so the filling firms up.
When ready to serve, remove from the fridge, unwrap and carefully turn each parcel out onto a plate. Serve immediately with lemon wedges, a green salad and fresh bread or toasts.

The final four steps in this recipe - adding the filling to the ramekin, topping with more smoked salmon, folding the salmon over and folding the cling film over.

Tips for success and FAQs

Let the cream cheese sit at room temperature so it mixes smoothly with the other ingredients.
Choose good-quality smoked salmon for the best texture and flavour—brands vary in saltiness and smokiness.
Salt is usually unnecessary because smoked salmon can be quite salty. After mixing the filling, taste and add a pinch of salt only if needed.
The parcels can be made a day ahead. Keep them chilled and serve directly from the fridge so the filling stays firm.

Do I need to add salt? Not usually. Smoked salmon differs in salt content, so season the filling only after tasting.

Can I make these in advance? Yes. Prepare the parcels and chill for 2–3 hours or overnight. Serve straight from the fridge for the best shape and texture.

parcel cut in half, showing cream cheese filling, sitting on a plate with some salad and a wedge of lemon.

Serving suggestions

Serve each parcel with a lemon wedge and a small green salad for a light lunch. For entertaining, offer toasted rounds or crusty bread for texture. For seasonal presentation, try star- or heart-shaped toasts to match the occasion.

Other smoked salmon ideas

Smoked salmon works beautifully in many recipes such as smoked salmon pâté, smoked salmon salad, bread tartlets topped with salmon, sous vide salmon with fennel salad, or cucumber salmon bites. Use smoked salmon wherever you want a rich, smoky seafood note.

Notes and nutrition

Substitute sour cream for crème fraîche if needed.
Measurements: in Australia a tablespoon is 20 ml; in many other countries a tablespoon is 15 ml—adjust if required.
Nutrition estimate (per parcel): Calories 276 kcal — this is an estimate and does not include sides.

I hope you enjoy making these Smoked Salmon Parcels. If you try them, please leave a comment to share how they turned out.