Cheese cream with smoked salmon
4 servings
15 minutes
Cream cheese with smoked salmon is a refined dish of Italian cuisine that embodies the harmony of tenderness and spiciness. The origins of this recipe trace back to European gastronomic traditions, where smoked salmon has long been valued for its rich flavor. The cream is made by mixing cream cheese, yogurt, horseradish, capers, and lemon juice, creating a velvety texture with a hint of sharpness. The addition of red onion and parsley adds freshness, while pieces of salmon provide a noble, rich hue. This cream pairs perfectly with crispy toasted bread, creating an unmatched duet of textures and flavors. It can be served as an appetizer for a festive dinner or as an elegant aperitif with a glass of white wine. An unforgettable gastronomic delight ready to win the hearts of fine dining enthusiasts.
1
Cut the fish into small pieces and divide it into 2 parts.
- Smoked salmon: 120 g
2
Put half of the fish, horseradish, cheese, yogurt, capers, finely chopped red onion in the blender and drizzle everything with lemon juice.
- Smoked salmon: 120 g
- Horseradish: 3 g
- Cream cheese (Philadelphia): 200 g
- Plain (natural) yoghurt: 2 tablespoons
- Capers: 1 tablespoon
- Red onion: 20 g
- Lemon juice: 2 tablespoons
3
Mash everything into a puree and transfer to a bowl.
4
Mix in the remaining fish and chopped parsley.
- Smoked salmon: 120 g
- Chopped parsley: 1 tablespoon
5
Best served with toasted crispy bread.
