The smoked salmon brick is a no-cook appetizer perfect for Christmas holidays, ideal for New Year’s Eve dinner or New Year’s Day lunch. It is a simple and quick recipe that can be prepared in a few minutes with few and simple ingredients, without cooking anything, and you can even make it in advance the day before. The smoked salmon, with a touch of orange, will make this savory sandwich loaf truly special and you will impress all your guests with a dish that is simple yet refined!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 14 oz cream cheese
- 10.5 oz smoked salmon
- 5 slices sandwich bread
- 1 orange zest
- to taste parsley
- to taste black pepper
- to taste pink peppercorns
- to taste chives
Steps
The smoked salmon brick is very simple and quick to prepare. First, put the cream cheese, 3.5 oz of smoked salmon, pink peppercorns, black pepper, parsley, and chives in a food processor and blend until you get a smooth cream, then add the grated zest of an orange and mix.
Line a loaf pan with plastic wrap and cover the base and a bit of the sides with the remaining slices of smoked salmon.
Cover the salmon with a slice of sandwich bread (if necessary, trim it slightly to fit the size of your pan), add some mousse, more sandwich bread, mousse, bread, and continue like this until all ingredients are used, with the last layer being a slice of bread.
Close with the plastic wrap, pressing well to compact it, and place the smoked salmon brick in the fridge for at least 30 minutes to settle and gain flavor.
Turn the smoked salmon brick out and decorate as you prefer. I added half-slices of orange both on the sides and on top, pistachio crumbs, and some pink peppercorns.
Advice:
The smoked salmon brick keeps in the fridge for a couple of days. You can also prepare it in advance the day before; in this case, unmold it just before serving so it stays soft. Instead of orange, you can also use lemon.
Other recipes with smoked salmon HERE
