Smoked salmon purses

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20 min


20 purses


  • 1 lemon
  • 1/2 cup whipped cream cheese or extra-smooth ricotta
  • 1 to 2 tbsp chopped chives or dill
  • 1 pinch salt and pepper
  • 200-g pkg smoked salmon , about 10 large slices
  • sprigs of dill or spears of chives , optional


  • Finely grate 1 1/2 tsp (7 mL) peel from lemon. In a bowl, stir peel with ricotta, dill, salt and pepper until evenly mixed. Taste and add more lemon peel, if needed.
  • Working with 1 piece of salmon at a time, cut each slice crosswise in half. Place on a cutting board. Dollop 1 tsp (5 mL) ricotta mixture in centre of each piece of fish. Then bring corners together and pinch to enclose filling. The moistness of fish helps keep it sealed. Top with sprigs of dill or spears of chives. Place on a platter. Freshen up with a squeeze of fresh lemon juice just before serving.

Nutrition (per serving)

  • Calories
  • 21,
  • Protein
  • 2.4 g,
  • Carbohydrates
  • 0.4 g,
  • Fat
  • 1 g,
  • Sodium
  • 78 mg.

Tired of the ol’ reliable smoked salmon platter? Give these a try. A modern take on a much-loved traditional favourite in individual servings (so much easier to eat). The thin slices of salmon look so elegant encasing a lemon-scented ricotta filling.

Make Ahead

Prepare filling. Cover and refrigerate up to 2 days. Make purses up to 5 hours before serving. Keep refrigerated, but don’t add garnish until just before serving.