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Mini smoked salmon rosettes with creamy dill

Serves 40
Prep time: 10 mins
Cooking time: N/A

Kick start your next soiree with these salmon & dill bites. They are the perfect balance of smoky, creamy and zesty all in one mouthful!



  • 1 packet Huntley & Palmers Chilli relish flatbread minis.
  • 200g packet smoked salmon slices
  • 200g crème fraîche
  • 75g cream cheese
  • 1 tablespoon dill, dried or fresh and finely chopped
  • Zest and juice from ½ lemon
  • Sea salt and freshly-ground pepper, to taste
View the method

1. Place crème fraîche and cream cheese in a large bowl. Mix well to create a smooth texture with no lumps. Add dill, lemon juice and lemon zest, and season with salt and pepper.

2. Dollop a small amount of mixture onto each Huntley & Palmers Chilli Relish Flatbread Mini.

3. Make a salmon rosette by cutting salmon into pieces approximately 2cm x 5cm. Roll strips into a spiral, and pinch gently at one end so the top opens out to look like a rose. Place on the dill cream and serve immediately. 

Serve on a gorgeous platter of your choice with at least a finger space between each cracker.

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