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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
Course Starter, entree, snack
Servings 4


  • 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


  • 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


  • 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