Cigars of Smoked Salmon filled with cream cheese, dill and crab. Served with a micro herb salad and a lemon vinaigrette (90 portions)


The dish

2 sides Smoked Salmon, sliced

1 kg soft cream cheese
1 bunch dill, picked and chopped finely
4 spring onions, finely chopped
500 grams Spanner crab
Juice of 2 lemons
Cracked black pepper
Micro herbs - mustard cress, tat soi,

Lemon Vinaigrette

1 cup white wine vinegar
1 cup Lemon Olive Oil
1 tablespoon seeded mustard
1 tablespoon honey
Zest of 1 lemon
Cracked pepper
Combine all the ingredients in a jar and shake well to combine.


Combine all the above ingredients, except the Salmon in a large mixing bowl and beat until smooth. Taste to check flavour. Spread a small amount onto each slice of smoked Salmon, roll gently into a cigar shape and set aside. Place on a tray, cover with glad wrap and refrigerate until required.

To serve, scatter a small amount of micro herbs on a serving platter, place the cigars randomly across the herbs and drizzle some Lemon vinaigrette over the platter just before service.