Preparation time:Cooking time:Serves:Course:
20 mins35 mins8Dinner


  • 2x 250g tubs of low fat cream cheese, at room temperature
  • Juice of 1 lemon
  • 1 Tbsp. (15ml) finely grated lemon rind
  • 2 Tbsp. (30ml) fresh dill, coarsely chopped
  • 2 handfuls of baby herb leaves to serve
  • Balsamic vinegar to serve


  • 2 lemons, grated
  • 225g icing sugar
  • 10 walnuts, (crushed)


1. Line eight 185ml (¾ cup) capacity timbale moulds with a plastic wrap.

2. Then line each mould with 2 slices of smoked salmon.

3. Place the cream cheese, lemon juice, lemon rind and remaining salmon in a food processor and process until smooth.

4. Transfer the cream-cheese mixture to a bowl. Add the dill and fold to combine.

5. Spoon the cream-cheese mixture into the moulds, pressing it down firmly, and fold any overhanging salmon over. Cover with plastic wrap and place in the fridge for 2 hours to set.

Whole Wheat Biscuits [Enough for 8]


120g Whole wheat flour

4 Tbsp. (60ml) Flora pro-activ

4 Tbsp. (60ml) luke warm water

Small pinch of salt

2 Tbsp. (30ml) sesame seeds


1. Preheat the oven to 200°C

2. Combine all the ingredients in a mixing bowl, mix and knead until a firm dough is formed. (You can add a little more water if it seems too stiff.) Allow to rest for 15 minutes.

3. Roll the dough out as thinly as possible and place on a baking tray. Sprinkle with sesame seeds.

4. Bake in the oven until crisp and golden (it’ll take about 10 minutes).

5. Break into shards and serve with the Salmon Pate