Cold appetizer of smoked salmon with cream cheese
8 servings
40 minutes
Cold appetizer of smoked salmon with cream cheese is a refined dish of Italian cuisine that impresses with its tenderness and harmony of flavors. Its origins can be traced to Mediterranean appetizer traditions where the freshness of ingredients plays a key role. Smoked salmon adds a rich, slightly salty taste that is perfectly complemented by the creamy texture of cream cheese and the spicy notes of horseradish. The added lemon juice and zest refresh the dish, while dill and celery add a crunchy green freshness. The appetizer has an airy structure thanks to whipped cream, and the chilling process makes it even richer. Served chilled, it pairs perfectly with white wine or crispy crackers, creating an ideal gastronomic composition for light appetizers at dinner parties and festive gatherings.
1
Soak the gelatin in cold water.
- Gelatin: 10 g
2
Mix cream cheese with cottage cheese and horseradish. Season with salt, pepper, lemon juice, and zest.
- Cottage cheese: 150 g
- Cottage cheese: 250 g
- Horseradish: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 1 tablespoon
- Lemon zest: 1 teaspoon
3
Chop the celery.
- Celery: 1 piece
4
Whip the cream.
- Cream: 150 ml
5
Dissolve gelatin in a saucepan over low heat, mix with 2 tablespoons of cheese-curd mixture, and fold into the main mixture. Then, add the whipped cream.
- Gelatin: 10 g
- Cottage cheese: 150 g
- Cottage cheese: 250 g
- Cream: 150 ml
6
Cut 1/3 of the salmon into small cubes and mix with the cheese-curd mixture. Add dill and celery.
- Smoked salmon: 400 g
- Cottage cheese: 150 g
- Cottage cheese: 250 g
- Horseradish: 30 g
- Dill: 1 tablespoon
- Celery: 1 piece
7
Line the mold with film, then fill it with pieces of salmon so that they hang over the edges of the container. Spread the filling, level it, and cover with the hanging slices of fish.
- Smoked salmon: 400 g
8
Put it in the fridge overnight.