Smoked Salmon Parcels Recipe

Smoked Salmon Parcels have become a staple in our household, especially when we’re looking for something elegant yet effortless to serve to guests or simply elevate a weeknight meal. I remember the first time I made these; it was for a small get-together with friends. The reaction was immediate and overwhelmingly positive. The delicate, smoky flavor of the salmon paired perfectly with the creamy filling, all encased in a light and flaky pastry. They disappeared so quickly that I barely got to enjoy one myself! Since then, Smoked Salmon Parcels have become my go-to appetizer. They are surprisingly easy to prepare, look incredibly impressive, and are always a crowd-pleaser. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is guaranteed to impress and delight. Let’s dive into the world of Smoked Salmon Parcels and discover how to make this delectable treat.

Ingredients

The beauty of Smoked Salmon Parcels lies not just in their exquisite taste but also in the simplicity of their ingredients. Each component plays a crucial role in creating the harmonious blend of flavors and textures that make this dish so irresistible. Let’s break down each ingredient and understand why they are essential for crafting the perfect Smoked Salmon Parcel.

• Smoked Salmon (8 oz/ 225g): The star of the show, smoked salmon provides a rich, savory, and slightly salty flavor that is both luxurious and comforting. When selecting smoked salmon, opt for good quality, preferably wild-caught if available. The type of smoke – whether cold or hot smoked, and the wood used for smoking – can subtly impact the final taste. Cold-smoked salmon, which is more common, offers a silkier texture and a more delicate smoky flavor, ideal for this recipe. Ensure the salmon is sliced and ready to use to save preparation time. You can find smoked salmon in most supermarkets, usually in the refrigerated section near other fish and seafood products. For a richer flavor, consider using a slightly thicker cut of smoked salmon. If you are sensitive to salt, you might want to look for lower sodium smoked salmon options.
• Cream Cheese (4 oz/ 115g), softened: Cream cheese forms the creamy and luscious base of the filling. It binds the other ingredients together and provides a tangy counterpoint to the richness of the smoked salmon. It’s crucial to use softened cream cheese to ensure a smooth and easily spreadable mixture. Take the cream cheese out of the refrigerator about 30 minutes to an hour before you plan to start cooking to allow it to soften naturally. If you’re in a hurry, you can carefully soften it in the microwave in short intervals, being careful not to melt it. Full-fat cream cheese will provide the richest flavor and creamiest texture, but you can also use reduced-fat cream cheese if you prefer a lighter option. For a tangier flavor profile, consider using Neufchâtel cheese, which is similar to cream cheese but with a lower fat content.
• Fresh Dill (2 tablespoons, chopped): Fresh dill adds a bright, herbaceous, and slightly anise-like flavor that complements the smoked salmon beautifully. Its delicate fronds and aromatic oils enhance the overall freshness of the dish. Fresh dill is always preferred over dried dill for its vibrant flavor. Wash and thoroughly dry the dill before chopping it finely. To chop dill effectively, gather the fronds together and use a sharp knife to mince them. If you don’t have fresh dill on hand, you can substitute it with fresh chives or parsley, although dill provides a uniquely characteristic flavor that is particularly well-suited to smoked salmon.
• Lemon Juice (1 tablespoon, fresh): Fresh lemon juice provides a crucial element of acidity that cuts through the richness of the cream cheese and smoked salmon. It brightens the flavors and adds a zesty lift to the parcels. Always use freshly squeezed lemon juice for the best flavor; bottled lemon juice can often taste artificial and lack the same vibrancy. One tablespoon of lemon juice is usually about half a medium-sized lemon. Roll the lemon firmly on the countertop before cutting it to release more juice. If you want a more pronounced lemon flavor, you can add a bit more lemon juice, but be careful not to overpower the other flavors. Lemon zest (the grated outer rind of the lemon) can also be added for an extra layer of citrus aroma and flavor.
• Black Pepper (to taste): Freshly ground black pepper adds a subtle warmth and spice that enhances the overall flavor profile. It provides a pleasant contrast to the saltiness of the smoked salmon and the tanginess of the cream cheese. Freshly ground black pepper is always preferred for its superior aroma and flavor compared to pre-ground pepper. Adjust the amount of black pepper to your personal preference. Start with a pinch and taste as you go, adding more until you achieve the desired level of seasoning. White pepper can also be used as a milder alternative to black pepper, if desired.
• Puff Pastry (1 sheet, thawed): Puff pastry provides the light, flaky, and buttery encasing for the smoked salmon filling. Its delicate layers create a delightful contrast in texture to the creamy filling. Use a good quality all-butter puff pastry for the best flavor and flakiness. It is essential to thaw the puff pastry completely before using it, according to the package instructions. Usually, this involves letting it sit at room temperature for about 30-45 minutes. Do not microwave the puff pastry to thaw it, as this can make it soggy and difficult to work with. Once thawed, puff pastry should be pliable but still cold to the touch. If you have extra time, you can make your own puff pastry from scratch, but store-bought puff pastry is a convenient and excellent alternative for this recipe.
• Egg (1, beaten, for egg wash): A beaten egg is used as an egg wash to brush over the puff pastry before baking. The egg wash gives the parcels a beautiful golden-brown color and a glossy sheen once baked. It also helps to seal the edges of the pastry and promotes browning. Use one egg and beat it well with a fork or whisk until the yolk and white are fully combined. A little bit of water or milk can be added to the egg wash to make it slightly thinner and easier to apply. Ensure you brush the egg wash evenly over the puff pastry for consistent browning.

Instructions

Creating Smoked Salmon Parcels is a surprisingly straightforward process, even for those who are new to baking or working with puff pastry. Each step is designed to be clear and easy to follow, ensuring that you can effortlessly create these elegant and delicious appetizers. Let’s break down the instructions into detailed steps to guide you through the process:

1. Preheat Oven and Prepare Baking Sheet: The first step is to ensure your oven is at the correct temperature and your baking surface is ready. Preheat your oven to 400°F (200°C). This temperature is ideal for baking puff pastry, allowing it to rise properly and achieve a golden-brown color without burning. While the oven preheats, prepare a baking sheet. Line it with parchment paper or a silicone baking mat. This prevents the parcels from sticking to the baking sheet and makes cleanup much easier. Parchment paper is especially recommended for puff pastry as it helps to absorb any excess butter that might melt out during baking, contributing to a crispier bottom.
2. Prepare the Filling: While the oven is preheating, focus on creating the flavorful cream cheese filling. In a medium-sized bowl, combine the softened cream cheese, chopped fresh dill, fresh lemon juice, and black pepper. It’s essential to start with softened cream cheese to ensure a smooth and easily mixable filling. Use a fork or a spatula to thoroughly mix all the ingredients together until they are well combined and the mixture is creamy and homogenous. Taste the filling at this stage and adjust the seasoning if necessary. You might want to add a pinch more salt if your smoked salmon is particularly mild, or a bit more lemon juice for extra zest. Remember that the smoked salmon will also add saltiness to the final dish, so be mindful of the overall salt level.
3. Prepare the Puff Pastry: Once the filling is ready, it’s time to work with the puff pastry. On a lightly floured surface, gently unfold the thawed puff pastry sheet. A lightly floured surface prevents the pastry from sticking and makes it easier to handle. Using a sharp knife or a pizza cutter, cut the puff pastry sheet into even squares. The size of the squares will determine the size of your parcels. For appetizer-sized parcels, aim for squares that are approximately 4×4 inches (10×10 cm). You should be able to get about 9-12 squares from a standard sheet of puff pastry, depending on its size and how you cut it. Ensure the squares are as even as possible for uniform baking and appearance.
4. Assemble the Parcels: Now comes the fun part – assembling the smoked salmon parcels. Take one puff pastry square and place a spoonful of the cream cheese filling in the center of the square. Do not overfill the square, as this can make it difficult to seal and the filling might leak out during baking. About 1-2 teaspoons of filling per square is usually sufficient, depending on the size of your squares. Next, top the cream cheese filling with a piece of smoked salmon. The size and shape of the smoked salmon piece will depend on the slices you have. You can fold or cut the salmon to fit neatly on top of the cream cheese filling within the pastry square.
5. Seal the Parcels: To create the parcel shape, bring the corners of the puff pastry square up and towards the center, pinching them together to seal. You can create various parcel shapes – a simple pouch by bringing all four corners together, or a triangle by folding it over diagonally and sealing the edges. Ensure the edges are tightly sealed to prevent the filling from leaking out during baking and to create a neat and attractive parcel shape. You can lightly dampen the edges of the pastry with a little water before sealing to help them stick together better. Place the assembled parcels on the prepared baking sheet, leaving some space between each parcel to allow for even baking and air circulation.
6. Egg Wash and Bake: Before baking, brush the top of each parcel with the beaten egg wash. The egg wash provides a beautiful golden-brown color and a glossy finish to the baked parcels. Use a pastry brush to apply the egg wash evenly over the surface of each parcel. Be careful not to let the egg wash drip down the sides, as this can prevent the pastry from rising properly. Once all the parcels are brushed with egg wash, place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up. The baking time may vary slightly depending on your oven and the size of the parcels. Keep an eye on them and check for doneness after about 15 minutes. The parcels are ready when the pastry is golden brown and feels crisp to the touch.
7. Cool and Serve: Once baked, carefully remove the baking sheet from the oven and let the Smoked Salmon Parcels cool on the baking sheet for a few minutes before transferring them to a serving platter. Allowing them to cool slightly on the baking sheet helps them to set and prevents them from becoming soggy on the bottom. Serve the Smoked Salmon Parcels warm or at room temperature. They are delicious both ways. Garnish with a sprig of fresh dill or a lemon wedge for an extra touch of elegance and flavor. These parcels are best enjoyed soon after baking when the puff pastry is at its flakiest.

Nutrition Facts

Understanding the nutritional content of your food is important, especially when considering it as part of a balanced diet. Smoked Salmon Parcels, while delicious and elegant, do contain certain nutritional elements that are worth noting. Please remember that these are approximate values and can vary based on the specific brands and ingredients used.

Serving Size: 1 Parcel

Approximate Calories per Serving: 180-220 calories

• Total Fat: 12-15g
  • Saturated Fat: 6-8g
  • Trans Fat: 0g
  • Monounsaturated Fat: 3-4g
  • Polyunsaturated Fat: 2-3g (including Omega-3 fatty acids from salmon)
• Cholesterol: 40-50mg
• Sodium: 200-300mg (varies depending on the smoked salmon and cream cheese)
• Total Carbohydrates: 10-12g
  • Dietary Fiber: 0-1g
  • Sugars: 1-2g
• Protein: 8-10g

Key Nutritional Highlights:

• Omega-3 Fatty Acids: Smoked salmon is a good source of Omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.
• Protein: Provides a moderate amount of protein, essential for muscle building and repair, as well as overall bodily functions.
• Vitamins and Minerals: Smoked salmon contains vitamins like Vitamin D and B vitamins, as well as minerals such as potassium and selenium.
• Calcium: Cream cheese contributes to calcium intake, which is important for bone health.

Considerations for a Healthier Version:

• Reduced-Fat Cream Cheese: Using reduced-fat cream cheese can significantly lower the fat and calorie content.
• Whole Wheat Puff Pastry: While less common, whole wheat puff pastry options might offer slightly more fiber.
• Portion Control: Being mindful of serving size is crucial, especially given the calorie and fat content. Enjoying 1-2 parcels as an appetizer is a moderate portion.
• Pair with Vegetables: Serving Smoked Salmon Parcels with a side salad or vegetable crudités can help balance the meal and increase fiber intake.

It’s important to note that these are estimations. For precise nutritional information, you should calculate based on the specific brands and quantities of ingredients you use, or use a nutritional calculator app or website.

Preparation Time

The beauty of Smoked Salmon Parcels is that they are not only elegant and delicious but also relatively quick and easy to prepare, making them perfect for both planned events and last-minute gatherings. Understanding the breakdown of preparation and cooking time will help you plan your cooking schedule effectively.

Total Time: Approximately 40-45 minutes

Breakdown:

• Preparation Time (Active Time): 20-25 minutes
  • This includes softening cream cheese (if not pre-softened – this can be done while preheating the oven), chopping dill, preparing the filling, thawing puff pastry (if using frozen – this usually happens passively), cutting puff pastry into squares, assembling the parcels, and brushing with egg wash.
  • The most time-consuming part of the preparation is usually assembling the parcels, especially if you are making a larger batch. However, this process is quite straightforward and can even be a fun activity if you involve others.
  • If you are using pre-softened cream cheese and thawed puff pastry, the active preparation time can be even shorter, around 15-20 minutes.
• Cooking Time (Baking Time): 15-20 minutes
  • The baking time is relatively consistent and depends primarily on your oven temperature and the size of the parcels.
  • The parcels need to bake until the puff pastry is golden brown and puffed up. It’s important not to underbake them, as the puff pastry will be doughy, and not to overbake them, as they might become too dry.
  • Keep an eye on the parcels during the last few minutes of baking to ensure they reach the perfect golden-brown color.
• Cooling Time: 5-10 minutes (optional, before serving)
  • While not strictly necessary, allowing the parcels to cool slightly on the baking sheet for 5-10 minutes before serving can make them easier to handle and prevent the filling from being too hot.
  • However, they are also delicious served warm straight from the oven.

Tips to Speed Up Preparation:

• Soften Cream Cheese Ahead of Time: Take the cream cheese out of the refrigerator an hour before you start to allow it to soften naturally. This will save you time during active preparation.
• Use Pre-Sliced Smoked Salmon: Using pre-sliced smoked salmon saves time on cutting and preparation.
• Prepare Filling in Advance: The cream cheese filling can be prepared a few hours ahead of time and stored in the refrigerator until you are ready to assemble the parcels.
• Work Efficiently: Organize your ingredients and tools beforehand to ensure a smooth and efficient workflow.

Overall, Smoked Salmon Parcels are a fantastic option when you need an impressive appetizer or snack that doesn’t require hours in the kitchen. Their relatively short preparation and cooking time make them a convenient choice for various occasions.

How to Serve

Smoked Salmon Parcels are incredibly versatile and can be served in a variety of ways, making them suitable for different occasions and meal settings. Their elegant appearance and delicious flavor make them a delightful addition to any spread. Here are some ideas on how to serve Smoked Salmon Parcels:

• As an Appetizer:
  • Party Appetizer: Smoked Salmon Parcels are perfect as a sophisticated appetizer for parties, cocktail gatherings, or holiday events. Arrange them attractively on a platter and let your guests help themselves.
  • Pre-Dinner Nibble: Serve a couple of parcels per person as a delightful starter before a dinner party. Their light yet flavorful nature will whet appetites without being too filling.
  • Finger Food: Their size and shape make them ideal finger food. Guests can easily pick them up and enjoy them without needing cutlery, perfect for mingling and standing events.
• As Part of a Brunch or Light Lunch:
  • Brunch Buffet: Include Smoked Salmon Parcels as part of a brunch buffet spread. They pair wonderfully with other brunch favorites like quiches, fruit salads, and pastries.
  • Light Lunch Plate: Serve 2-3 parcels alongside a fresh green salad for a light and satisfying lunch. A simple vinaigrette dressing on the salad complements the richness of the salmon and cream cheese.
  • Tea Party Treat: Smoked Salmon Parcels are elegant enough to be served as part of a tea party menu, alongside other savory and sweet treats.
• Garnishing and Accompaniments:
  • Fresh Dill Sprigs: Garnish the serving platter with fresh dill sprigs for visual appeal and to reinforce the dill flavor in the parcels.
  • Lemon Wedges: Serve with lemon wedges on the side. A squeeze of fresh lemon juice over the parcels just before eating enhances the flavors and adds a touch of brightness.
  • Crème Fraîche or Sour Cream: A small dollop of crème fraîche or sour cream can be served alongside for dipping. This adds extra creaminess and tanginess.
  • Caviar or Salmon Roe (Optional): For an extra touch of luxury, a tiny amount of caviar or salmon roe can be placed on top of each parcel just before serving. This elevates the presentation and adds a burst of salty, briny flavor.
  • Microgreens or Chives: Sprinkle microgreens or finely chopped chives over the parcels for added color and freshness.
• Serving Temperature:
  • Warm: Smoked Salmon Parcels are delicious served warm, straight from the oven or slightly cooled. The puff pastry is at its flakiest when warm.
  • Room Temperature: They are also enjoyable at room temperature, making them convenient if you need to prepare them ahead of time.
  • Cold (Not Recommended): While they can be eaten cold, the puff pastry might lose some of its flakiness and become slightly less appealing when chilled. It is best to serve them warm or at room temperature.
• Presentation Ideas:
  • Tiered Platter: Arrange the parcels on a tiered platter for an elegant and eye-catching presentation, especially for parties.
  • Wooden Board: For a more rustic look, serve them on a wooden cutting board or serving platter.
  • Individual Plates: For a more formal setting, plate 2-3 parcels per person on individual plates, garnished attractively.

By considering these serving suggestions, you can tailor the presentation and accompaniments of Smoked Salmon Parcels to suit any occasion, from casual gatherings to formal events.

Additional Tips

To ensure your Smoked Salmon Parcels are absolutely perfect every time, here are five additional tips that can elevate your recipe and make the process even smoother:

1. Quality of Ingredients Matters: While the recipe itself is simple, using high-quality ingredients will significantly impact the final taste. Opt for good quality smoked salmon, preferably wild-caught if possible, as it often has a richer flavor and better texture. Similarly, choose a good quality all-butter puff pastry for the best flavor and flakiness. Fresh dill and freshly squeezed lemon juice are also crucial for achieving the bright and vibrant flavors that make this dish stand out. Investing in quality ingredients will truly shine through in the finished parcels.
2. Don’t Overfill the Parcels: It’s tempting to load up each parcel with filling, but resist the urge to overfill. Overfilling can make it difficult to seal the parcels properly, leading to filling leakage during baking. Excess filling can also prevent the puff pastry from baking evenly and becoming fully crisp. Stick to about 1-2 teaspoons of cream cheese filling and a proportionate amount of smoked salmon per square, depending on the size of your pastry squares. A moderate amount of filling ensures the pastry remains the star and bakes beautifully.
3. Keep Puff Pastry Cold: Puff pastry is best handled when it’s cold. The cold butter layers in the pastry are what create the light and flaky texture when baked. Work quickly with the puff pastry and keep it chilled as much as possible. If you find the pastry becoming too soft or sticky while you are working with it, you can pop it back into the refrigerator for a few minutes to firm up before continuing. Working in a cool kitchen environment also helps to keep the pastry from becoming too warm.
4. Ensure Proper Sealing: Properly sealing the parcels is crucial to prevent the filling from leaking out during baking and to maintain their attractive shape. When bringing the corners of the pastry squares together, pinch the edges firmly to seal. You can lightly dampen the edges with a little water before sealing to help them adhere better. For extra security, you can gently press the sealed edges with the tines of a fork to create a decorative crimped edge and ensure a tight seal. A well-sealed parcel will bake beautifully and retain its filling perfectly.
5. Experiment with Flavor Variations: While the classic smoked salmon and dill combination is delicious, don’t be afraid to experiment with flavor variations to customize your Smoked Salmon Parcels.
   • Herbs: Try using different fresh herbs like chives, parsley, or tarragon instead of or in addition to dill.
   • Cheese: Explore using different types of cream cheese, such as flavored cream cheese (e.g., garlic and herb, chive and onion) or even goat cheese for a tangier filling.
   • Spices: Add a pinch of red pepper flakes for a little heat, or a dash of nutmeg for warmth.
   • Vegetables: Finely diced red onion, capers, or cucumber can be added to the cream cheese filling for extra texture and flavor.
   • Citrus: Experiment with lime juice instead of lemon juice, or add some orange zest for a different citrus note.

By keeping these tips in mind, you can consistently create delicious and impressive Smoked Salmon Parcels that are sure to impress your guests and elevate any occasion.

FAQ Section

Here are some frequently asked questions about making Smoked Salmon Parcels to help you troubleshoot and perfect your recipe:

Q1: Can I prepare Smoked Salmon Parcels ahead of time?

A: Yes, you can prepare the Smoked Salmon Parcels ahead of time, but with a few considerations. You can assemble the parcels completely, including the egg wash, and then store them unbaked in the refrigerator for up to 2-3 hours. Bake them just before you are ready to serve for the best results and flakiest puff pastry. Avoid assembling them too far in advance, as the moisture from the filling can make the puff pastry soggy if left for extended periods. Baking them fresh is always recommended for optimal texture.

Q2: Can I freeze Smoked Salmon Parcels?

A: Freezing unbaked Smoked Salmon Parcels is possible, but the texture of the puff pastry might slightly change upon thawing and baking. To freeze, assemble the parcels and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer them to an airtight freezer-safe container or bag. They can be frozen for up to 1-2 months. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time. Baking from frozen is preferable to thawing before baking to maintain the pastry’s texture as much as possible.

Q3: What if my puff pastry is cracking when I fold it?

A: Puff pastry can crack if it is too cold or too dry. If your puff pastry is cracking, let it sit at room temperature for a few minutes to become slightly more pliable. Avoid letting it get too warm, but a slight softening can help prevent cracking. If it’s still cracking, lightly dampen the edges with a little water before folding, as this can help to make it more flexible. Be gentle when handling the pastry and try not to stretch it excessively. If cracks do appear, you can usually gently press them back together.

Q4: Can I use hot smoked salmon instead of cold smoked salmon?

A: While cold smoked salmon is traditionally used in this recipe due to its delicate texture and flavor, you can use hot smoked salmon if you prefer. Hot smoked salmon has a firmer texture and a more pronounced smoky flavor. If using hot smoked salmon, you might want to flake it into smaller pieces before adding it to the parcels, as it is less pliable than cold smoked salmon slices. The flavor profile will be different, but still delicious. Consider adjusting the seasoning slightly as hot smoked salmon can sometimes be saltier.

Q5: What can I substitute for puff pastry if I don’t have it?

A: If you don’t have puff pastry, the best substitute would be phyllo dough (also known as filo pastry). Phyllo dough is very thin and delicate, and will result in a crisp, layered parcel, although it will be less buttery and rich than puff pastry. You will need to layer several sheets of phyllo dough, brushing each layer with melted butter or oil to achieve a similar flakiness to puff pastry. Another, less traditional, but still workable substitute could be crescent roll dough for a softer, less flaky, but still tasty parcel. However, puff pastry is truly the ideal choice for Smoked Salmon Parcels for its characteristic flakiness and buttery flavor.

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