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Salmon sticks with dill sour cream and capers

Cooking time: 20

Cooking method: Raw


  • 300g sour cream
  • 2tsp dill, finely diced
  • 1tsp chives, finely diced
  • 10 NZ king salmon cold smoked slices
  • 10 fresh pretzel sticks
  • 30g capers
  • 30g red onion, finely sliced
  • 20 sprigs watercress tips or leaves

Cooking instructions

  1. Mix together the sour cream, dill and chives until they are well combined & place in a piping bag to fill the pretzels.
  2. Cut the pretzel along the length from end to end but not completely in half.
  3. Open up the pretzel stick & pipe an even amount of dill sour cream in each of the pretzel sticks. Continue to fill the pretzel stick with a slice of salmon in each stick (you may need to cut the salmon slice in half to achieve this).
  4. Garnish by evenly sprinkling the capers, red onion & watercress on each pretzel stick. You may need more capers, red onion & watercress if you are making canapés.

Image and recipe courtesy Nurtured Seafood