This cold smoked salmon and cream cheese log fits perfectly on a holiday table, but it’s anything but complicated. I see it mainly as a quick starter when you want something fresh, neat, a bit chic, without turning on the oven. It can be prepared in advance, which makes all the difference when the kitchen is already busy.
Ingredients :
- Smoked salmon — It serves both as a wrap and a salty heart in the log. Choose fairly wide and flexible slices, easier to overlap in the mold without leaving gaps.
- Cream cheese — This is the base of the filling, giving structure and melt-in-the-mouth quality. A cream cheese like Philadelphia works very well, but a firmer plain cream cheese also works if not too wet.
- Thick cream — It softens the cheese and makes the texture less compact. For a lighter version, replace it with skyr or well-drained Greek yogurt to avoid a too-runny filling.
- Lemon — The juice brings freshness, and the zest gives a finer, almost floral aroma. Zest the lemon before juicing, it’s simpler and you avoid adding too much at once.
