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More salmon.. Great for the holiday appetizer tray


1. You can use Grav Lax or Lox in place of the smoked salmon if you wish for a mellower taste

2. If I don't have crème fraîche around, I will replace it with 1/4 cup mascarpone and 1/4 cup full fat sour cream.


  • 1 pkg of Knox Gelatin or 3-4 leaves of Silver grade Bloom 160 gelatin
  • 14 oz smoked salmon; thinly sliced
  • 1 1/2 cups cream cheese
  • 1/2 cup Crème fraîche
  • 2 TB Dill Mustard or Dijon + 1/2 tsp Dried Dill Weed or 1 tsp Fresh chopped dill weed
  • The juice of 1 lime
  • 2 lemons for garnish


  • In a small heatproof bowl, sprinkle gelatin over lime juice.
  • Line a small loaf pan with plastic wrap.
  • Lay salmon slices horizontally, covering the bottom of the pan, as well as the sides, leaving ends hanging over the sides.
  • Reserve enough salmon to lay down a middle layer across the length of the pan.
  • Finely chop the remaining salmon and combine with Mustard, Cream Cheese, and crème fraîche until homogenous.
  • Warm gelatin over low heat until it becomes clear.
  • Cool slightly and add to the cheese mixture; Stir to combine well.
  • Spread half of the mixture into the loaf pan.
  • Lay down the remaining smoked salmon slices, then the remainder of the mixture.
  • Tap the pan on the counter to remove any air bubbles,
  • Fold the overhanging salmon slices to cover the top.
  • Wrap tightly in plastic wrap and chill for at least 4 hours.
  • Slice and serve with Lemon wedge leaves.
  • This is done by making V cuts into the lemons at 1/4 inch intervals.

Categories: Appetizer  Spread 
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