Total Time
20mins
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.

Ingredients Nutrition

  • 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
  • 13 teaspoon coarse black pepper

Directions

  1. 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.
  2. Form into 2 pretty shapes, garnish to taste, and serve with Melba toast or thin toast triangles.
  3. OR divide between small toasted bread shapes, and serve as small snacks.
Most Helpful

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.

The Cooking Frenzie October 13, 2010