Salmon with cream cheese balls


For 2 servings
  • 0.5 head of oak leaf lettuce
  • 1 bunch of dill
  • 200 g double cream cheese
  • 3 tbsp milk
  • 1 tsp grated organic lemon peel
  • pepper
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • salt
  • 5 tablespoons of olive oil
  • 300 g smoked salmon, in slices



Working time: 30 min.

nutritional value

445 kcal per serving
Carbohydrates: 5 g
Protein: 22 g
Fat: 37 g


  • Simple
  • Clean, wash and spin dry oak leaf lettuce. Roughly pluck the leaves.

  • Pluck the dill tips from the stems. Finely chop 2/3 of it. Mix the cream cheese with milk until smooth. Add the chopped dill, the lemon zest and some pepper and stir in.

  • Mix the lemon juice, honey, 3 tablespoons of water, a little salt and pepper vigorously. Stir in the olive oil.

  • Arrange salmon on 2 plates. Cut the cream cheese into small balls using 2 teaspoons and spread over the salmon. Mix the lettuce leaves with the vinaigrette and serve on the salmon. Serve sprinkled with the remaining dill tips.

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