Smoked Salmon Fillet Wrapped in Spinach
Submitted by mdolak
Smoked salmon gets wrapped in blanched spinach leaves with a cream cheese and pink peppercorn spread. Chill it well for an elegant make-ahead appetizer.
YIELD
2 servingsPREP
15 minCOOK
0 minREADY
60 minThis is pure elegance with minimal effort. Cream cheese spreads over smoked salmon fillets, then crushed pink peppercorns add floral, slightly spicy bite. Blanched spinach leaves wrap around the whole thing, creating a beautiful green package.
The key is wrapping tightly in plastic wrap and chilling thoroughly. As it sits, the flavors meld and the spinach firms up around the filling, making it easy to slice into beautiful rounds.
Pro Tips
- Ice bath essential: Immediately plunge blanched spinach into ice water to stop cooking and preserve bright green color
- Drain spinach well: Pat spinach completely dry after blanching so excess water doesn’t make the wrapping soggy
- Chill at least 2 hours: The longer it chills, the easier it slices and the better the flavors marry
Ingredients
Directions
Blanch the spinach leaves and refresh in ice cold water.
Drain thoroughly.
Spread the cream cheese over the top of the fillet. sprinkle with the crush peppercorns.
Wrap the spinach leaves around the fillet until it is completely covered.
Wrap tightly in clingfilm and chill well.
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