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Smoked Salmon Yoghurt Bombs

May 5, 2013 by Tania 16 Comments

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These Smoked Salmon Yoghurt Bombs or Smoked salmon parcels filled with delicious herbs, capers and creamy yoghurt make the perfect starter that can be prepared ahead.

Smoked Salmon Bombs

Smoked Salmon Bombs

This recipe was inspired by Peter Gilmore

Smoked Salmon Yoghurt Bombs sound so intriguing don’t they?.  As well as being intriguing they are a very handy make ahead dish for parties or dinners. I love smoked salmon, it pairs with so many big bold flavours. I eat it just the way it is or I sometimes cook it, like I did here.  Smoked Salmon or Trout can be hot or cold smoked. So what’s the difference?

Smoked Salmon Yoghurt bombs

Smoked Salmon Yoghurt bombs

The quality of the fish is the most important factor when producing cold Smoked Salmon because the fish isn’t “cooked”. The process is more about preserving the delicate texture. The fillets are brined or salted before being smoked away from any heat source. The smoke is only applied at low temperatures typically at 37 °C (99 °F). This is around about our blood temperature and flavour is imparted without the flesh being changed .  As a general rule most smoke houses do not produce an overly “smoky” fish. This very low smoke taste method was first practised in the smoke houses of London and in Scotland and it is a generally preferred, because it allows the natural flavour of the fish to dominate. In other parts of the world especially Alaska and Canada, more smoke and a sweeter fish is preferred.  Sugar is added during brining.

Smoked Salmon with herbs and Yoghurt cheese

Smoked Salmon with herbs and Yoghurt cheese

During Hot Smoking the fish are either put into a brining solution with salt water, spices and herbs or covered in a dry brine of salt herbs and flavourings and in some cases sugar. The fish are then smoked at a high enough temperature to cook the flesh. This will often result in a much smokier fish.   I love hot Smoked Salmon or Trout  in salads and pastas .

Smoked Salmon Parcels & Pickled Cucumber

Smoked Salmon Parcels & Pickled Cucumber

This completely gluten free treat goes amazingly well with quick pickled cucumber and a tomato caper salsa. This how it’s done .

To start

To start

Laying the salmon

Laying the salmon

IMG_0348 IMG_0349 IMG_0350 IMG_0351 IMG_0352 IMG_0353 IMG_0354 IMG_0355 IMG_0367 IMG_0368 IMG_0366

Smoked Salmon Bombs

Smoked Salmon Yoghurt Bombs

A great starter or buffet dish that can be made ahead of time. Inspired by Peter Gilmore of Quay. This recipe uses Australian metric and cup sizes
5 from 4 votes
Print Recipe Pin Recipe
Course Starter, entree, snack
Servings 4

Ingredients
  

  • 500 gm Smoked salmon
  • 250 gm yoghurt plain, thick, Greek (1 cup)
  • 1/2 cup soft herbs chopped (parsley dill, mint, coriander, or chives)
  • 1 Tablespoon capers washed chopped , I used salted
  • 1/8 teaspoon wasabi paste opt
  • 1/8 teaspoon black pepper fresh ground

Salsa

  • 1 wole tomato chopped into tiny cubes without the seeds
  • 1 Tablespoon capers washed salted, more if you like
  • 60 ml lemon juice or white balsamic
  • 60 ml olive oil
  • 2 Tablespoons Spanish onion very finely chopped, (I wash a little hot water then drain to release the acid bite)
  • 1/4 teaspoon salt
  • 1 tablespoon parsley chopped

Pickled Cucumber

  • 1/2 cup vinegar mild like rice wine or cider
  • 200 gm sugar white granulated/ caster
  • 1/8 teaspoon wasabi
  • 1 whole Lebanese Cucumber sliced into ribbons with a peeler or mandolin cutter
  • 40 ml olive oil Extra for serving

Instructions
 

  • Finely chop the mixed herbs ( chives are great in here) and mix with the Greek Yoghurt, seasoning and wasabi if using. Chill
  • Lay out two slices of smoked salmon or trout on a square of cling wrap, approximately 20cm x 20 cm, (8 inx 8in) .Overlap the slices after cutting off the brown membrane running at the top of each slice.
  • Put a tablespoon of the yoghurt onto each 2 slice package and pull up the plastic bringing all of the sides together. Secure with the top of the cling wrap by twisting to seal together in a round bomb shape. As you finish each one pop it in the fridge to cool and set.
  • Put the chopped tomato and it's juice into a bowl and add the rinsed chopped capers. The rinsed Spanish onion ( the onion should not be overpowering, use chives if you like), then the parsley lemon juice and olive oil. Mix well and taste for seasoning. Stand.
  • Put the sugar and vinegar into a saucepan and simmer till the sugar is dissolved. Add the small amount of wasabi and stand till cooled. The wasabi adds a lovely flavour and is not hot and spicy. Pour this mixture over the cucumber ribbons and refridgerate for up to around 3 hours. You can make the syrup ahead and add the cucumbers a little bit before you need them. They go very transparent and soft after this time. They are still lovely but they don't have the same crunch.
  • Unwrap and serve the Salmon bombs with the salsa and pickled cucmbers and a little extra olive oil

This is where most of our Smoked Salmon comes from in Australia. These were taken when I was in Strahan on the west coast of Tasmania. The Salmon and Trout swim around in those cages. Surprisingly the predators are not only birds but also Seals, who take the opportunity to have a private dining experience if they can breach the sides.

Strahan Tasmania

Strahan Tasmania

Strahan Tasmanian Smoked Salmon is farmed

Strahan where Tasmanian Smoked Salmon is farmed: Tassal and Petuna

Appetiser of Smoked Salmon and Yoghurt

Appetiser of Smoked Salmon and Yoghurt

www.mykitchenstories.com.au

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Filed Under: RECIPES, Seafood, Small Bites/ Party Food Tagged With: appetisers, cold smoked salmon, easy appetisers, entrees, interesting entrees, Smoked Salmon, tasmania, using smoked salmon

Previous Post: « Slow cooked Lamb with Black Tahini and Quinoa Salad
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Reader Interactions

Comments

  1. Lisa | Mummy Made.It

    December 21, 2014 at 8:09 am

    Ohhhh… I bought some smoked salmon yesterday thinking I could make some dip but this looks even better!!
    Lisa | Mummy Made.It recently posted..Tropical Jelly SliceMy Profile

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  2. Kiran @ KiranTarun.com

    May 13, 2013 at 5:54 pm

    This is a delish and sophisticated appetizer! Love smoked salmon 🙂
    Kiran @ KiranTarun.com recently posted..Chocolate Avocado Mousse TartMy Profile

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  3. dedy oktavianus pardede@Dentist_Chef

    May 12, 2013 at 2:47 am

    what a fancy smoked salmon parcell!
    great dish!
    dedy oktavianus pardede@Dentist_Chef recently posted..Homemade Smoked Salmon Ravioli Pasta with Fresh Greens and Truffle Oil ala Dentist ChefMy Profile

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  4. Lorraine @ Not Quite Nigella

    May 10, 2013 at 6:09 pm

    They look like divine little morsels Tania! 🙂
    Lorraine @ Not Quite Nigella recently posted..Un-Fried Fried Chicken!My Profile

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  5. InTolerant Chef

    May 9, 2013 at 6:41 pm

    So interesting Tania! I can just imagine the seals lining up for a feed 🙂
    Love the recipe, and I might just request this for my Mothers Day brunch- yummo!
    InTolerant Chef recently posted..In My Kitchen- MayMy Profile

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  6. lizzie - strayed from the table

    May 9, 2013 at 9:37 am

    These look and fantastic. I love yogurt and smoked salmon. I will have to give these a go when my hubby comes home, he loooooves smoked salmon too – I just don’t buy it enough.
    lizzie – strayed from the table recently posted..Chicken with Capers & Lemon RecipeMy Profile

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  7. Celia

    May 8, 2013 at 6:55 am

    Lovely dish darling, and I was really interested to read about the difference between hot and cold smoking. I’m torn over the issue of farmed salmon because of the environmental impact, but wild caught stuff tends to have so many other issues with bugs and pollution..
    Celia recently posted..Weekend PhotosMy Profile

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  8. Kari @ bite-sized thoughts

    May 7, 2013 at 7:37 pm

    What a fun dish! I think you had me sold just with the name 😉
    Kari @ bite-sized thoughts recently posted..Energy-packed pumpkin cookies – vegan and gluten freeMy Profile

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  9. Maureen | Orgasmic Chef

    May 7, 2013 at 5:43 pm

    5 stars
    Leave it to you to come up with a bomb. They sound really good, Tania!
    Maureen | Orgasmic Chef recently posted..White Chocolate Bread Pudding Made with Tea Infused CreamMy Profile

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  10. Suzanne Perazzini

    May 7, 2013 at 10:02 am

    That was a great tutorial on how to make those little bombs – very pretty. Thanks for the run down on how the smoked salmon is prepared. Can you also get wild salmon in Australia?
    Suzanne Perazzini recently posted..Kiwifruit Custard Tarts – gluten-free & low FODMAPMy Profile

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  11. ChgoJohn

    May 7, 2013 at 5:41 am

    5 stars
    I, too, ama a smoked salmon lover and use it to make a favorite pasta. Your “bombs” look so very good and plating one with the pickled cucumber makes for one very nice presentation.
    ChgoJohn recently posted..You Say Frittatas and I Say FrittateMy Profile

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  12. Lisa the Gourmet Wog

    May 6, 2013 at 11:23 pm

    5 stars
    I love the addition of yoghurt here Tania! I often find the taste of creme cheese quite rich so this is definitely something I’d love to try.

    Reply
  13. Angie@Angie's Recipes

    May 6, 2013 at 6:43 pm

    This is beyond delicious! Can’t wait to try it!
    Angie@Angie’s Recipes recently posted..Five Grain Spelt Bread with Grapeseed Flour and Malt ExtractMy Profile

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  14. Hotly Spiced

    May 6, 2013 at 4:34 pm

    These would be a great dinner party course. I love how simple they are to assemble yet they look very sophisticated xx
    Hotly Spiced recently posted..Slow-Cooked Lamb with Tahini Sauce and Quinoa SaladMy Profile

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  15. yummychunklet

    May 6, 2013 at 8:55 am

    I love the yogurt inside! Great idea!
    yummychunklet recently posted..ffwD: Creamy Mushrooms & EggsMy Profile

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  16. Nancy/SpicieFoodie

    May 6, 2013 at 2:05 am

    5 stars
    I too love smoked salmon and trout too. Your gorgeous photos and description made my mouth water. This is definitely a recipe I need to try and soon. Thanks for sharing those facts too — I had no idea.
    Nancy/SpicieFoodie recently posted..Sunday Snapshots: Sunday Breakfast and Egg Cooking TipsMy Profile

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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