Mini smoked salmon cones



20 min


30 to 34 rolls

Mini smoked salmon cones

Andreas Trauttmansdorff


  • 150-g pkg soft cheese spread , at room temperature
  • 4 kalamata olives , pitted and finely chopped, or 2 tbsp finely chopped capers
  • 1 green onion , thinly sliced
  • 1/4 cup finely chopped fresh dill , or 1/2 tsp dried dill
  • 150-g pkg smoked salmon , about 10 slices
  • 675-g loaf whole-wheat or white sandwich bread , preferably a mixture
  • sprigs fresh dill


  • In a small bowl, stir cheese with olives, onion and chopped dill. Cut each salmon slice crosswise into thirds. Cut crusts from bread and discard.
  • Using a rolling pin, roll each bread slice to flatten. Then cut each slice in half diagonally.
  • Spread each bread triangle with about 1 heaping tsp (7 mL) of cheese mixture. Turn each piece so the longest side of bread is at the bottom, horizontal to you.
  • Place 1 piece of salmon on top of bread. Don’t let it overhang bottom. Lay a sprig of dill on top of salmon so it overhangs top point of bread.
  • Take left-hand corner of bread and fold upward over salmon (it will only cover about half of salmon) until it reaches top point of bread. Then pick up left-hand side and roll bread to form a cone.
  • Repeat with remaining bread, cheese, salmon and dill. Keep finished rolls covered with plastic wrap so they don’t dry out. Serve right away or layer in a container, separating layers with waxed paper. Cover container and refrigerate. Rolls will keep well for about 1 day.

Nutrition (per serving)

  • Calories
  • 53,
  • Protein
  • 2.1 g,
  • Carbohydrates
  • 5.6 g,
  • Fat
  • 2.6 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 130 mg.

Everyday sandwich bread gets a makeover into elegant cones, filled with smoked salmon and creamy herbed cheese – just right for light entertaining. And no culinary expertise is needed.