Salmon with cream cheese in a lemon thyme vapour

01. September 2010

HOTPAN: Ingredients for 4 persons


  • 480 g salmon, middle piece, without skin
  • 20 g Italian parsley
  • 2 bio lemons
  • 4 tbsp. fresh cream cheese (e.g. Cantadou)
  • salt and pepper from the mill
  • 5 dl water
  • 4 lemon thyme sprigs
  • 250 g carrots
  • 1 kohlrabi
  • 1⁄2 leek
  • 200 g mushrooms

Preliminary work

  • Fillet the salmon and cut into 4 equal slices
  • Wash the lemon, grate finely and press out the juice
  • Wash the parsley, pluck and cut fine
  • Peel the carrots and cut into fine strips
  • Peel the kohlrabi and cut into fine sticks
  • Clean the leek, cut in half and then into fine strips
  • Clean the mushrooms, cut into the stems and quarter


Mix the parsley with the grated lemon zest and put on the side.

Spread the vegetables and the mushrooms on the steamer accessory and season with salt and pepper from the mill.

Bring the water, lemon juice, lemon thyme to the boil in the HOTPAN casserole, mount the steaming accessory with the vegetables and cook covered under steam for 8 minutes.

In the meantime, season the salmon slices tranches with salt and pepper from the mill, spread cream cheese over them and sprinkle the parsley – lemon thyme mixture over them.

Place the salmon slices on the vegetables and allow to steam gently for a further 3-4 minutes.

Arrange on pre-warmed plates.


Serve the salmon with cream cheese with mashed potatoes or boiled rice.

Rudolf Lehmann

Salmon with cream cheese in a lemon thyme vapour

* incl. VAT, plus shipping