Christmas Savoury Log with salmon

Sometimes at night I dream of recipes and around Christmas time this seems to happen even more often.

For ages I had in mind to make a savoury log;  I love the traditional sweet Christmas log beautifully decorated and with plenty of chocolate.

It  looks terrific but some people are easily put off by this as they find it fiddly and too difficult to assemble.. so they buy it ready instead.

If this is you, then you might one to take a look at this savoury log.

There is no baking involved as this is made up by overlapping slices of  bread. Place your filling on the bread, roll tightly, pop in the freezer for an hour to set, slice the ends, assemble and spread soft cheese over it.

Very easy to prepare it will make a gorgeous and delicious Christmas starter!

  • Prep Time : 25 minutes


  • soft white bread loaf unsliced – 1
  • smoked salmon – 240 g
  • salted butter – 100 g
  • chives – a few leaves
  • soft cheese (like philadelphia) – 250 g
  • double cream – 2 tbsp
  • lemon juice
  • pomegranate seeds and rocket leaves – to garnish


Take the butter out of the fridge to soften.

In a bowl mix the soft cheese and the cream with a tsp of lemon. Put in the fridge.

Slice the bread lengthwise and remove the crusts. You will need 3 slices of roughly 1 cm (0.39 Inches) thick.

On your working top flatten the bread slices using a rolling pin.

Overlap the 3 bread slices. Mix the softened butter with 1 tsp of lemon and 1 tbsp of chopped dill and spread it on the bread.

Place the salmon on the butter and roll tightly from the long side facing you. Seal it with cling film and put it in the freezer for 1 hour to set.

Take the roll out of the freezer and slice the two ends at a gentle angle.

Use them to make the branches by placing them at the sides of the log.

Spread the cheese mixture over it

Mark the cheese with a fork to give the effect of a log

Decorate with dill and pomegranate seeds. Serve with rocket leaves or salad.


17 thoughts on “Christmas Savoury Log with salmon

  1. Ma dai, diventi sempre più brava con le tue creazioni, complimenti! Questo ceppo salato è veramente delizioso e anche coreografico! Ho preparato anch’io qualcosa simile di salato che presto posterò! Un abbraccio!


  2. Dear Alida, They say that great minds think a lot. You and I both think about recipes at night in bed. I am known for getting my best ideas at night. This one that you had is an excellent way to have a savory appetizer for the holidays. A lovely presentation and I’m sure delicious as well. I like this idea of the bread covering over the salmon. Then with the cheese on top, it really looks like a log, the way you dragged the fork through the cheese. Great job..thanks for sharing dear friend! Dottie 🙂


    1. How funny, so we are in two then thinking of recipes overnight! 🙂 You are right, I feel just the same, the best ideas seem to come up always at night!


  3. This is brilliant, I love smoked salmon as a starter but I’ve never seen it presented as attractively as this! Thanks for sharing with Alphabakes.


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