Silky slices of smoked salmon wrapped around a creamy, savory filling create an appetizer that feels festive and quietly impressive. This smoked salmon log steals attention on a holiday table without demanding hours in the kitchen. With layers of herbed cream cheese, olives, tuna, and soft sandwich bread, it is great for Christmas gatherings, elegant brunches, or cocktail parties.
What Is a Smoked Salmon Log?
A smoked salmon log is a cold, layered appetizer traditionally prepared in a loaf or cake mold and chilled until firm. Popular in France and Italy, it combines smoked salmon with a creamy filling, often enriched with herbs, cheese, or seafood. This dish dates back centuries as a way to present layered foods in an elegant and sliceable form.
Pro Tips for the Best Smoked Salmon Log
- Line the mold generously by leaving plenty of cling film hanging over the edges to make unmolding clean and stress-free.
- Overlap the salmon slices to prevent gaps and ensure a smooth, seamless exterior.
- Press gently between layers. Light pressure helps the log hold its shape once sliced.
- Use full-fat cream cheese to give the filling a firmer, richer texture.
Frequently Asked Questions
Can I make a smoked salmon log ahead of time?
This recipe is ideal for making a day in advance. In fact, resting overnight helps the flavors meld well.
Can I replace tuna with another ingredient?
Cooked shrimp, crab meat, or even finely chopped smoked trout work well as substitutes.
What bread works best for this recipe?
Soft sandwich bread is ideal. Remove the crusts if needed so the slices fit snugly into the mold.
How do I serve a smoked salmon log?
Slice it cold and serve with crackers, toasted bread, lemon wedges, or a light salad.
Why is my Log falling apart?
It usually means it wasn’t chilled long enough or the layers weren’t pressed gently during assembly.
How to Store Smoked Salmon Log
Leftovers can be left in the refrigerator for up to 2 days until ready to serve. Note that cream cheese and smoked salmon can change texture once frozen and become watery and grainy.
Ingredients
How to Make Smoked Salmon Log
Line a 25 × 11 cm loaf mold with cling film, allowing the excess to hang over the edges. Arrange smoked salmon slices inside the mold, overlapping them to cover the base and sides.
Mix cream cheese, chopped green and black olives, fresh dill, and tuna.
Spread the cream cheese mixture evenly over the salmon and place a slice of bread.
Line a 25 × 11 cm loaf mold with cling film, allowing the excess to hang over the edges. Arrange smoked salmon slices inside the mold, overlapping them to cover the base and sides.
Add another layer of the cream cheese, then a second slice of bread. Repeat again with cream cheese and the final slice of bread.
Spread the cream cheese mixture evenly over the salmon and place a slice of bread.
Cover with cling film and refrigerate for at least 2 hours. Turn the log upside down onto a serving platter and remove the cling film.
Add another layer of the cream cheese, then a second slice of bread. Repeat again with cream cheese and the final slice of bread.
Garnish with rosemary sprigs and red peppercorns. Slice with a sharp knife, and enjoy an appetizer that looks as good as it tastes.
Spread the remaining cream cheese on top and fold the salmon slices over the filling to seal it.
Cover with cling film and refrigerate for at least 2 hours. Turn the log upside down onto a serving platter and remove the cling film.
Garnish with rosemary sprigs and red peppercorns. Slice with a sharp knife, and enjoy an appetizer that looks as good as it tastes.
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