First posted: Mar 21, 2012

Smoked Salmon Tapas Board


This left us smiling all over our faces last weekend. I mean, it’s not revolutionary, but it very obviously has all the ingredients for blow-you-away if you think about smoked salmon, creamy horse-radish, avocado, home made pesto and toasty pittas. And somehow it just tasted THAT much more amazing because it was enjoyed against the backdrop of a sunny Saturday (did you know that Joburg comes close to the top of the list of most sunshine days in the world?) and that tapas-style eating-with-your-hands story just can’t be beaten somehow. Happy making food at its best.



Cooks in:        Serves:2

  • About 150-200g smoked salmon (depending on how greedy you are)
  • 1/2 cup smooth fat-free cottage cheese
  • 1 heaped tsp creamed horse-radish
  • 2 Tbsp home made (or bought) basil, coriander or watercress pesto
  • 1 ripe avocado, peeled and roughly chopped
  • 1 lime, cut into wedges
  • 2 Tbsp capers (optional)
  • 2 wholewheat pittas

What to do

1. Pre-heat oven to the grill setting. Microwave pittas for 1-2 minutes or until just thawed if using frozen.

2. Mix together the cottage cheese and horse radish and pour into a small bowl. Arrange all the remaining ingredients on a platter in small serving dishes. Squeeze a little lime juice over the salmon and the avocado.

3. Place the pittas under the grill for about 2 minutes on each side, until warmed through and just starting to crisp on the outside. Cut into two halves and then stuff each half with an assortment of the ingredients and enjoy.

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