Recipe by: Jenny Blom

Source: Fredags Gourmet (Friday’s Gourmet) recipe book

Serves: 4 (recipe doubled in the photo)



  • 8 thin slices of Nordic* cold smoked salmon
  • 150 g chevré (soft goats’ cheese)**, see photo in attached PDF file
  • 3 tablespoons crème fraiche***, see photo in attached PDF file
  • Pinch of white pepper
  • 1 Tbsp finely chopped chives
  • Dill leaves or chives to garnish (optional)


  • Remove the edges of the cheese, blend with crème fraiche, pepper and chives.
  • Take out the salmon slices and put cheese mixture on top.
  • Roll to small packages and put 2 on each plate.

* Nordic smoked salmon means from a Nordic country (for example Swedish, Norway, Finland). It’s easy to find Norwegian smoked salmon in most grocery stores. You can find Swedish smoked salmon in Ikea’s food section.

** Can also use the goat cheese with a rim, just trim off the edges

*** Crème fraiche is French sour cream.

Download PDF here: Swedish Smoked Salmon Chevré (Goat Cheese) Parcels Jenny Blom