Smoked Salmon and Yoghurt Bombs

A great starter or buffet dish that can be made ahead of time. Inspired by Peter Gilmore of Quay.
By Tania Cusack

Smoked Salmon and Yoghurt Bombs

Smoked Salmon and 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.

Smoked Salmon and Yoghurt Bombs
Prep Time
Cook Time
Total Time
A great starter or buffet dish that can be made ahead of time. Inspired by Peter Gilmore of Quay.
Recipe Type: Side
Serves: 4
  • 500gm smoked salmon
  • 1 cup of yoghurt
  • ½ cup of mixed chopped soft herbs (parsley,dill, mint, coriander, or chives)
  • 1 Tablespoon washed chopped capers ( I used salted)
  • ? teaspoon wasabi paste (opt)
  • Seasoning
  • 1 ripe tomato chopped into tiny cubes
  • 1 Tablespoon washed (salted) capers ( more if you like)
  • 3 Tablespoons lemon juice (or white balsamic)
  • 3 Tablespoons good olive oil
  • 2 Tablespoons very finely chopped Spanish onion (I wash in a little hot water then drain, to release the acid bite)
  • salt
  • 1 tablespoon parsley
Pickled Cucumber
  • ½ cup of vinegar ( rice wine or cider)
  • 1 cup of sugar ( white granulated)
  • ? teaspoon wasabi
  • 1 (-2) Lebanese cucumber ( sliced in ribbons with a peeler or mandolin cutter)
  • Extra olive oil for sserving
  1. Finely chop the mixed herbs ( chives are great in here) and mix with the Greek Yoghurt, seasoning and wasabi if using. Chill
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Unwrap and serve the Salmon bombs with the salsa and pickled cucmbers and a little extra olive oil

Tania Cusack

After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.

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