So easy to make, these stylish smoked salmon trout and cream cheese thimbles feature a classic combination of creamy and salty. A wonderfully elegant appetiser that’s perfect for a dinner party or formal lunch.
Smoked salmon trout and cream cheese thimbles
- 250g cream cheese
- ½ onion, finely chopped
- 250g smoked salmon trout
- sprigs of fresh dill, to garnish
Combine the cream cheese and onion in a bowl, and chill in the fridge until needed.
Cut the salmon into strips about 6cm wide. Place about a teaspoon of the cheese mixture on the salmon and roll it up.
Garnish with dill and serve.
To drink: Go for bubbly: High Constantia Clos André.