Hot Smoked Salmon & Dill Parfait

A soft silky parfait of hot smoked salmon and cream cheese flavoured with lemon juice, fresh dill, wholegrain mustard and set with gelatine.


Serves 6-8

Preparation Time

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  • 325g hot smoked salmon
  • 140g full-fat soft cream cheese
  • 3 tablespoons crème fraiche
  • 2 tablespoons of lemon juice
  • 1½ teaspoons powdered gelatine – dissolved in 4 teaspoons of hot water
  • 2-3 tablespoons chopped fresh dill
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika

To serve

  • 2 baby gem lettuce – washed and broken into separate leaves
  • 12-16 cherry tomatoes – halved
  • 6-8 slices cucumber – halved
  • Olive oil, vinegar, salt and pepper
  • 2 lemons – cut into quarters
  • A few sprigs of dill
  • Rustic white bread – sliced thinly and toasted


Remove any skin and bones from the salmon and shred it into flakes.

Place the salmon, cream cheese, crème fraiche and lemon juice into a food processor and blend together until smooth.

Add the liquid gelatine, chopped dill, mustard, black pepper, paprika and pulse quickly for a couple of seconds to mix together.

Spoon the parfait into 6 – 8 ramekins and swirl the surface of each one with a spoon. Cover with cling film and chill for 2 hours.

Before serving, arrange the baby lettuce leaves, cherry tomatoes and cucumber slices in 6-8 separate ramekins or small dishes and dress with a little olive oil, vinegar, salt and pepper.

Decorate the ramekins of parfait with a sprig of dill and serve with the salad, a wedge of lemon and some thinly sliced toast.