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Hot Smoked Salmon with Cream Cheese and Caper Spread
Hot Smoked Salmon with Cream Cheese and Caper Spread

Hot Smoked Salmon with Cream Cheese and Caper Spread

Hot-smoked salmon, is fully cooked and easy to flake into small portions. A lovely help- yourself starter platter.
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You Will Need:

Main Dish
  • 250 g cream cheese at room temperature
  • ¾ cup (180 ml) plain double cream yoghurt1 T (15 ml) fresh lemon juice
  • 1 medium red onion, finely chopped
  • ¼ cup (60 ml) drained capers, roughly chopped
  • Ina Paarman's Green Onion Seasoning
  • 200 - 250 g hot-smoked salmon or trout
  • bread (choose from pumpernickel, cape seed loaf, melba toast or rye bread)
  • dill or fennel sprigs and lemon wedges (for serving)
Main Dish
  • 250 g cream cheese at room temperature
  • ¾ cup (180 ml) plain double cream yoghurt1 T (15 ml) fresh lemon juice
  • 1 medium red onion, finely chopped
  • ¼ cup (60 ml) drained capers, roughly chopped
  • Ina Paarman's Green Onion Seasoning
  • 200 - 250 g hot-smoked salmon or trout
  • bread (choose from pumpernickel, cape seed loaf, melba toast or rye bread)
  • dill or fennel sprigs and lemon wedges (for serving)

Method:

Mix cream cheese, yoghurt, lemon juice, 1 t chopped onion, and 2 t capers in a medium bowl.

Season to taste with Green Onion Seasoning.

Serve cream cheese spread, with salmon, chopped red onion, bread, dill sprigs, lemon wedges and extra capers or caper berries.

Pre-preparation:

Cream cheese spread can be made 1 - 2 days ahead.

Cover and chill.

Hot Smoked Salmon with Cream Cheese and Caper Spread

Hot-smoked salmon, is fully cooked and easy to flake into small portions. A lovely help- yourself starter platter.
Hot Smoked Salmon with Cream Cheese and Caper Spread
  • Serves: 6
  • Recipe Category: Fish seafood
  • Products in this recipe:

You Will Need:

Main Dish
  • 250 g cream cheese at room temperature
  • ¾ cup (180 ml) plain double cream yoghurt1 T (15 ml) fresh lemon juice
  • 1 medium red onion, finely chopped
  • ¼ cup (60 ml) drained capers, roughly chopped
  • Ina Paarman's Green Onion Seasoning
  • 200 - 250 g hot-smoked salmon or trout
  • bread (choose from pumpernickel, cape seed loaf, melba toast or rye bread)
  • dill or fennel sprigs and lemon wedges (for serving)

Method:

Mix cream cheese, yoghurt, lemon juice, 1 t chopped onion, and 2 t capers in a medium bowl.

Season to taste with Green Onion Seasoning.

Serve cream cheese spread, with salmon, chopped red onion, bread, dill sprigs, lemon wedges and extra capers or caper berries.

Pre-preparation:

Cream cheese spread can be made 1 - 2 days ahead.

Cover and chill.

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