Try these three smoked salmon starter ideas for Christmas dinner

WE can’t get enough of smoked salmon at Christmas.

A must-have in every festive fridge, it makes a welcome change from the richer foods around at this time of year.

Brilliant for brunch and perfect as a party nibble, it also makes a sensational start to a festive feast.

Here are three smoked salmon starter ideas from to help your Christmas dinner begin on the right note.

Smoked salmon and cheese profiteroles

Serves eight – £1.63 per serving

Preparation time: 30 minutes

Cooking time: 50 minutes


  • 50g butter
  • 60g strong white flour
  • 2 large eggs, beaten
  • 300g soft cheese
  • 200g smoked salmon, cut into      pieces
  • 4 tbsp crème fraîche
  • 1 tbsp fresh dill, chopped
  • 1 bag watercress, spinach and rocket
  • 25g Parmesan cheese

METHOD: Pre-heat oven to 200C/180C fan/gas 6. Put 150ml water and the butter in a pan and heat until the butter melts. Bring to the boil then add the flour. Beat until the mixture forms a ball and leaves the sides of the pan.

Transfer to a mixing bowl, cool for 10 minutes then slowly add the eggs. Beat well until you have a thick, glossy paste. Line a baking tray with non-stick baking parchment and pipe eight mounds on to it.

Bake for 40 minutes until well risen and golden. Make slits in the side of each ball to let the steam escape then allow to cool. For the filling, beat together the soft cheese, salmon, crème fraîche and dill. Season and divide between each cooled bun.

Serve on a bed of mixed salad leaves, sprinkling with a little Parmesan cheese.

Salmon paté pots

Serves six – £1.97 per serving

Preparation time: 30 minutes

Chill time: Overnight


  • ½ cucumber
  • 280g soft cheese
  • 3 tbsp mayonnaise
  • 200g smoked salmon, finely chopped
  • 213g tin red salmon, drained and flaked
  • 1 lemon, finely grated zest plus 1 tbsp      juice
  • 1 tbsp fresh dill, chopped
  • 60g butter, melted

METHOD: Cut half the cucumber into thin slices and dice the rest. Put the diced bits in a bowl and sprinkle with salt. Leave for 20 minutes then drain and squeeze out excess liquid with kitchen paper.

Meanwhile, beat together the soft cheese, mayonnaise, all the salmon, lemon zest and juice and dill. Fold in the diced cucumber and half the melted butter. Season to taste.

Spoon into six glass ramekins. Top with cucumber slices and brush the top with melted butter.

Cover tightly with cling film and chill overnight. Serve with oatcakes or fresh crusty bread.

Smoked salmon cucumber bites

Serves 12 – 40p per serving

Preparation time: 40 minutes


  • 2 cucumbers
  • 120g cream cheese, softened
  • 24 small sprigs fresh dill (two for the top of each ring) and 2 tsp chopped dill for the filling
  • ½ tsp lemon juice
  • ¼ tsp freshly ground black pepper
  • 120g smoked salmon, cut into 5cm strips

METHOD: Slice the cucumbers lengthwise into thin strips about 6 inches long with a sharp knife or mandolin slicer.

In a bowl, mix together the cream cheese, chopped dill, lemon juice and black pepper. Assemble your cucumber into rings. You will need two for each ring to make the circle. Make sure the slices overlap slightly.

Then stuff the mixture into each cucumber ring, but try not to overload them. Top with a piece of smoked salmon and a sprig of dill. Then serve.

GOT a story? RING The Sun on 0207 782 4104 or WHATSAPP on 07423720250 or EMAIL [email protected]

Source: Read Full Article