Ingredients
1 kg salmon fillet
black pepper
lemon pepper
salt
lemon juice
unripened cheese
dill
chives
thyme
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
You're reading one of recipes available free. Full library with Gastronome.
Season the fish fillet with salt and black and lemon peppers to taste. Using a sharp knife, cut a less than one centimeter deep opening in the middle of the fillet from head to tail. Place the knife in the opening and cut a pocket to both sides of the opening. Unfold the pockets and spread the cheese in. Sprinkle finely chopped dill, chives and thyme on the cheese. Turn the upper side of each pocket on the cheese and herbs. Secure the opening with cocktail sticks some 5 cm apart. Sprinkle with lemon juice. Bake in 200 C for about 20-25 minutes. When the fish is done, remove the sticks. Serve with boiled potatoes and green salad.