Smoked salmon parcels with fennel & walnut salad

Smoked salmon parcels with fennel & walnut salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins No cook

More effort

Serves 4
Salmon and walnuts make an unusual marriage, but the flavours and textures work together really well. A great starter or light lunch

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal329
  • fat27g
  • saturates6g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein21g
  • salt3.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g smoked salmon
  • 1 fennel bulb with fonds
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 rounded tbsp crème fraîche
  • 3 tbsp lemon juice
  • 5 tbsp walnut oil
  • few crisp lettuce leaves, Batavia or Little Gem



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 25g walnut, roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Select 4 slices of salmon and use to line four ramekins, allowing the slices to drape over the edges. Finely chop the remainder and put in a bowl. Trim the fronds from the fennel and finely chop. Add the chopped fronds to the chopped salmon along with the crème fraîche, 1 tbsp lemon juice and seasoning. Mix well, then divide between the lined ramekins. Fold over any overhanging salmon and cover with cling film. Chill until ready to serve.

  2. Halve, quarter and core the fennel, then shred as finely as you can. Put in a bowl with the remaining lemon juice, 3 tbsp walnut oil and seasoning. Put a few lettuce leaves on each plate and scatter over the dressed fennel. Invert the salmon onto the plates, then scatter over the chopped walnuts. Drizzle with the remaining oil, season with black pepper and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Dec, 2010
I have made this recipe as a starter a few times and it always goes down a treat. Must admit I sometimes add a wee bit of cream cheese to the creme fraich to add some depth. I often serve this when the main course is fiddly and keeps me from my guests. Having a good pre-prepared cold starter keeps me sane on those occasions!
13th Feb, 2009
Loved this recipe I made it for a romantic meal and it was the best starter not too rich jsut right. I didn't have a problem with it at all give it a go I am sure you will find it works well.
15th Jan, 2009
This is a really easy make ahead starter for a dinner party. I have made it quite a few times now and it is always recieved very well - add more lemon juice and black pepper - gives just a little bit more bite against the oiliness on the smoked salmon. Don't know what Nicky did - this has never happened to me.
25th Sep, 2008
Filling was much too runny and the parcels collapsed. Tasted great but looked disasterous! Don't recommend for a dinner party.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?