Total Time
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


  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

4 5

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.