Prep 20 mins
Cook 0 mins
I'm posting this recipe with our usual metric weights and measures, with the US equivalents in brackets. I snagged it today from a newspaper, but I've adapted it. With any raw or cold-smoked salmon as the lure you could get me to commit ... well, you name the sin!! I adore it. It's very expensive in South Africa, as the best quality is flown in on ice. I buy packets of the thin cold-smoked salmon secretly, to have for breakfast on crispbread. This recipe can be served as a starter for 2, or Scrooge-like in tiny potions on Melba toast as snacks, so "servings" given below takes this into account.
- 200 g salmon, very fresh (6 1/2 ounces)
- 80 ml cucumbers, chopped (just less than 6 tablespoons chopped)
- 15 ml shallots, chopped (or use spring onions, 1 tablespoon)
- 40 ml capers, chopped (2 tablespoons plus 2 teaspoons)
- 40 ml avocados, firm but ripe (2 tablespoons plus 2 teaspoons)
- 30 ml cream cheese (2 tablespoons)
- 5 ml mustard, coarse-grain (1 teaspoon)
- 15 ml lime juice, fresh (1 tablespoons)
- 30 ml chives, finely chopped (2 tablespoons)
- 1 pinch salt
- 1⁄3 teaspoon coarse black pepper
- Chop the ingredients with a sharp knife, by hand: you do not want a mush. The ingredients should retain their taste and integrity. Mix all ingredients lightly but well with a fork.
- Form into 2 pretty shapes, garnish to taste, and serve with Melba toast or thin toast triangles.
- OR divide between small toasted bread shapes, and serve as small snacks.
This was absolutely delicious and will be part of my Christmas fare this year. I left out the mustard on the second try because I am not a mustard lover.