Smoked Salmon & Herb Cheese On Crackers

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated and does not include refrigeration times."

Original recipe yields 30 servings


  • Serving Size: 1 (22.2 g)
  • Calories 61.9
  • Total Fat - 3.6 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 15.6 mg
  • Sodium - 109.8 mg
  • Total Carbohydrate - 4.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.4 g
  • Protein - 2.8 g
  • Calcium - 12.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

To make the cheese log, finely chop 75 grams of the salmon and set remaining smoked salmon aside.

Step 2

Beat the cheese and juice in a small bowl of an electric mixer until smooth and then stir in salmon and eschalots and season with salt and pepper.

Step 3

Place a 30cm sheet of foil on a bench and spoon mixture down the centre to form a 25cm long shape (5cm in diameter) and roll up from one long side and wrap tightly in foil and refrigerate for several hours or overnight.

Step 4

Remove foil.

Step 5

To make herb coating, combine all ingredients in a small bowl and sprinkle over a clean sheet of foil and roll cheese log over herbs until well coated and roll up in foil and refrigerate for 1 hour.

Step 6

Cut remaining salmon into 2cm pieces and cut cheese lot into 5mm thick rounds.

Step 7

Just before serving, sandwich rounds between crackers and arrange on a platter and top with salmon pieces and garnish with dill sprigs and serve with lemon wedges. Makes about 30

Tips & Variations

No special items needed.