What’s cooking today: Smoked salmon parcels

What’s cooking today: Smoked salmon parcels
Smoked salmon and spring onion parcels with mascarpone, garlic chive and fennel. (Photo: Tony Jackman)

Smoked salmon is a safe and popular go-to dish for Christmas eve dinner, but these do need to be made ahead to give them enough time to set.

An appealing festive starter that’s easy to make, these little salmon and spring onion parcels have style and substance. A touch of fennel and lemon juice perks them up, and the creaminess of the dish comes from mascarpone.


200 g smoked salmon slices

250 g mascarpone

1 Tbsp fennel fronds, chopped very finely 

1 Tbsp lemon juice

Zest of 1 lemon

1 garlic chive, chopped

2 slim spring onions, chopped finely

Salt and ground black pepper to taste

1 heaped tsp powdered gelatine

2 Tbsp hot (not boiling) milk

1 tsp olive oil for greasing the ramekins

Lemon wedges for serving


Choose half of the slices of smoked salmon (the best looking, neatest ones) and keep them to one side. Chop the remaining slices into tiny pieces.

Scoop the mascarpone into a bowl and stir in the chopped salmon.

Add the fennel, chives, spring onions, lemon juice and zest, stir to combine evenly, season with a little salt and be generous with black pepper, and give it a stir.

Heat the milk but do not let it boil. Sprinkle a teaspoon of gelatine over the surface of the milk and immediately whisk until it is fully dissolved. While whisking, pour it slowly into the mixture until fully incorporated.

Oil 2 ramekins and pour off any excess olive oil. Line them with slices of smoked salmon, overhanging. Spoon in the mixture to fill, and drape the overhanging salmon neatly over the top. Refrigerate for 4 or 5 hours or until you need them. Garnish with fennel and serve with a lemon wedge. DM/TGIFood 

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected] 

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