Every respectable recipe notebook should include a dedicated section for special occasions, Halloween, and, of course, Christmas. Whether you’re planning to welcome more guests than usual or it’s your regular crowd, you’ll enjoy treating your loved ones to festive, delicious dishes and crowd-pleasing favourites that are, ideally, easy and don’t require you to spend all day in the kitchen.
Personally, I have a soft spot for savoury bakes, because you can prepare them in advance and forget the last‑minute stress. They also look polished and festive, just what you want in that season. Undoubtedly there is one ingredient that always shines and with which you’ll lift your menu: smoked salmon. So take note of this smoked salmon and spinach loaf, which comes together in under 45 minutes, though to look truly impressive it benefits from resting time.
Smoked salmon and spinach loaf
This smoked salmon loaf serves at least four people and is quite substantial and nourishing, perfect as a starter. It features vegetables such as leek and spinach, which are a welcome addition this festive period, alongside the protein from the smoked salmon and the cheese, to name the highlights.
Ingredients
- 10 slices of smoked salmon
- 6 slices crustless white bread
- 600 g cream cheese
- 300 g thawed spinach
- 1 leek, finely chopped
- 20 g butter
- 30 g chopped dill
- Black pepper
- Salt
Method
As you can see, the ingredient list is very affordable. When selecting the slices of smoked salmon, opt for the larger slices so they cover the loaf properly.
To help you get it done as quickly as possible, here is the step-by-step guide. Have a look and enjoy!
- Melt the butter in a frying pan and sauté the leek for about 20 minutes; if you prefer, you could substitute the butter with oil to make it lighter.
- Next, fold in the drained spinach and sauté for 5 minutes. Add 200 grams of the cheese, half a tablespoon of dill, freshly ground black pepper, and a pinch of salt. Mix well so everything is integrated. Set aside.
- Mix 200 g of cream cheese with 1 tablespoon of dill and set aside. In the blender, place 200 g of cream cheese and 2 slices of salmon and blend them.
- Line a rectangular loaf tin with a large sheet of cling film, ensuring it protrudes over the edges; this small gesture is essential for turning the loaf out easily.
- Next arrange the slices of salmon in slight overlaps, making sure they also protrude. Then take the reserved cream cheese and dill mixture and spread it on 3 slices, so that the cream touches the salmon, and then add the spinach.
- Spread the remaining slices of bread on both sides and add them as well. Close the loaf with the salmon and the cling film.
Chill the loaf for at least a couple of hours, though ideally overnight.
