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Salmon in a savoury cone with goat's cheese

Cooking time: 30

Cooking method: Raw


Dill sail

  • 1 tsp dill, chopped
  • 150g flaky sea salt

Salmon cones

  • 600g NZ King salmon, cold smoked (diced)
  • 12 spears fresh chives, finely chopped
  • 24 savoury canapé cones
  • 350g fromage de chevre (quality, French goats cheese)
  • 100g NZ King salmon skin off and bones removed, pre-frozen
  • 1 fresh lemon, fine zest & juice



Cooking instructions

Dill salt
Combine the dill & salt together in a plastic bag & shake to mix, then pour out into a tray & allow it to dry.

Salmon cones

  1. Mix the diced smoked salmon with ½ of the chopped chives & fill each cone with the mixture.
  2. In a food processor mix the fromage de chevre with the rest of the chives & lemon zest & ½ of the juice from the lemon. Place in a container & allow to chill.
  3. Place the cones in a holder to hold upright, scoop or roll the fromage de chevre mix to form small balls & place on top of the cones.
  4. Take the frozen salmon & using a fine microplane to shave salmon over the cones, finish by placing a pinch of dill salt on each & serve.

Image and recipe courtesy Nurtured Seafood