This marks the recipe for the first weekend of Christmas in 2025! We are at day 5 counting down to Christmas.
This is a recipe that calls out to all salmon lovers. If you are not a fan of seafood or fish, this might taste too fishy for you. In any case, adding the creme fraiche, cream cheese and lemon helps to cover most of the fishiness so the taste was just right for us. Very refreshing, creamy and easy to bite into. Exactly my kind of food because I can choose exactly how much I want to eat without overeating. The salad leaves helps to balance out the flavours and give it a nice crunchy and refreshing bit too.
I am going to Shanghai next week, and I am so going to miss the food here. Am hoping I’ll get to try some really nice 生煎包 (or steam fried buns) at some nice food street before I fly back to Singapore the following week.
Wish me lots of luck in my trip!
Ingredients:
- Cream cheese: 200g
- Creme fraiche: 50ml
- Coriander (or dill): a bunch
- Smoked salmon: 200g
- Salmon (sashimi grade): 200g
- Lemon juice: ½ lemon
- Lemon zest: 1 lemon
- Salt: ½ tsp
- Ground blackpepper: to taste
- Gem lettuce: a few leaves
Method:
- Pulse together cream cheese, creme fraiche & coriander.
- Add smoked salmon, salmon sashimi, lemon juice, lemon zest, salt & pepper. Do a quick pulse, retaining some texture from the salmon.
- Scoop onto gem lettuce or filo pastry cups or toasts to serve.
Disclaimers:
- The original recipe called for dill to be added instead of coriander. The boy does not like the taste of dill, so I had to replace it with coriander.
- The recipe also recommended to buy gem lettuce, but I couldn’t find it and got crystal lettuce instead. As long as it can be used to serve your salmon cream in, I guess it’s fine!
- I decided to use some leftover filo pastry sheets to bake them into cups using muffin trays. They can be useful to carry the salmon spread, but eating from these cups are challenging as they are too crispy and flaky.
Serving:
3 – 4 persons as main dish or as sides to serve mains with
