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Easy, simple, elegant and beyond delicious. Somehow tart-creamy and buttery-sweet salmon go together so why spoil a good thing…? Leave it simple!

Smoked Salmon with Lemon Crème


  • zest and juice of a lemon
  • 125 ml crème fraîche
  • 180 g smoked salmon strips
  • coarsely chopped fennel or dill tops as garnish

Chef's hint: You may need to double the quantities ...


Mix the lemon zest, lemon juice and crème fraîche lightly together.

Cut the strips of salmon to be more or less 3 cm wide and 10 cm long. Roll the strips up and arrange cavities facing uppermost, onto a serving plate.

Place the Lemon Crème in a small Ziploc bag, snip one corner off and pipe a generous amount of the mixture into the cavities.

Garnish with fennel or dill and serve.

Serves 6 – 8 as an appetizer.