Thursday, 15 January 2015


“Smoked salmon is for dinner. Belly lox is for breakfast. Don’t get that mixed up.” - AlanKing

I like good food but don’t like spending too much in the kitchen preparing it. Very often I will cheat or cut corners by using what’s available in the fridge, pantry or vegie crisper, throwing something together quickly. This simple hors d’oeuvre can be easily made, looks good and tastes even better. Remember once again to use good, sugar-free mayonnaise. I really don’t know why the mayo companies persist in adding so much sugar to the product so that it tastes like custard!

I do like capers in this dish, but when I made it last and took the photo, I had run out so there are non there. Fresh dill tips are preferable, but dill is one of those herbs that dry well, so don't feel too guilty if you are using dried herbs.

Smoked salmon slices
Thin flatbread squares
Cream cheese
A dollop or two of mayonnaise
Fresh chopped dill tips (dried is OK)
Capers (optional)

Soften the cream cheese and add some mayonnaise to improve its spreadability. Spread on the flat bread squares to taste. Sprinkle the dill and the chopped capers (if using).
Place the smoked salmon on top of the cheese and roll the bread lengthwise to make a cylinder.
Cut at right angles into pinwheels. Serve as hors d’oeuvre with salad greens or crudités.

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  1. I tried this recipe last night and it was delicious, thank you Nicholas!

  2. Look good too. I’ve added my favorite mushroom soup with rice.