ST14 CSFW14 SALMON + SEAWEED 9443_LDickenson

*When using the spoons, remember to have an accompanying container (i.e., over-sized cognac glass) to catch the empty spoons.

Hot Smoked Salmon on Seaweed Salad

Recipe by Margaret Dickenson | Photo by Larry Dickenson

With a bit of imagination, one can create exquisite hors d’oeuvres strictly by using commercial products.  Here is a splendid example of one which only takes minutes to assemble. Enjoy!  –  Margaret Dickenson



12 hors d’oeuvre spoons (e.g., Oriental porcelain type)* or petit hors d’oeuvre dishes**

1/3 cup (80 mL) seaweed salad*** (commercial)

2 1/2 oz (75 g) hot smoked salmon

3 tbsp (45 mL) sour cream (thick)

1 1/2 tbsp (23 mL) black caviar (e.g., reformed mullet and herring or lumpfish roe)


1. Arrange seaweed salad in bottom of each hors d’oeuvre spoon or dish (i.e., about 1 1/3 tsp or 7 mL per spoon/dish).


2. Remove and discard skin as well as any dark fatty areas of the salmon. Divide the smoked salmon into 12 equal portions (i.e., 2 tsp or 10 mL each). Add one portion to each spoon/dish, top with 3/4 tsp (4 mL) of sour cream and crown with caviar (about 1/3 tsp or 2 mL).


3.   Refrigerate until ready to serve.


Make-ahead TIP: This hors d’oeuvre may be assembled up to an hour in advance. However, if necessary, to avoid the possible weeping of black liquid onto the sour cream, add the caviar immediately before serving



** When using petit hors d’oeuvre dishes (diameter: 2 1/2 inches or 6 cm), small cocktail forks must accompany the dishes. Hors d’oeuvre dishes should only be used for those occasions where guests are able to set down their drink glasses as both hands are required for this hors d’oeuvre. (Note: For a touch of drama, serve this hors d’oeuvre in individual martini glasses; increase the amount of the ingredients used accordingly.)


*** Note: This is about 2 oz (60 g). Seaweed salad is available at some grocery and fish stores or at most Japanese and Korean food stores. I usually add a touch of sesame oil to balance the flavours. (Note: As an alternative to seaweed, cooked rice tossed with a touch of sesame oil would work.)


Margaret Dickenson is the award-winning cookbook author of Margaret’s Table – Easy Cooking & Inspiring Entertaining, visit