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Macadamia Cream Cheese & Smoked Salmon Canapes

Macadamia Cream Cheese & Smoked Salmon Canapes

Macadamia cream ‘cheese’ with smoked salmon, fresh dill and lemon zest on top of crispy cucumber to make an impressive healthy canapé perfect for entertaining. This recipe is free from gluten and dairy.

serves
16
prep
25
mins
INGREDIENTS

1 cup raw Australian macadamia nuts, soaked overnight* Juice of 1 lemon (2.5 tbsp lemon juice)

1 clove garlic, minced

1/3 cup filtered water*, at room temperature

1 tbsp coconut oil, melted

Pinch good quality salt & cracked black pepper 2 tbsp chopped fresh chives

2 large cucumber

150-200g good quality smoked salmon, sliced Fresh dill

Lemon zest

Cracked black pepper

METHOD
1. *Soak macadamia nuts overnight in water, covered. This helps to make the cream cheese smooth and creamy. Rinse and drain well.

2. In a high speed food processor or blender combine macadamia nuts, lemon juice, garlic, water, coconut oil, salt and pepper.

3. Blitz until smooth, scraping down sides as needed. Adjust seasoning. *Add just a touch of extra water if needed.

4. Transfer to a bowl and mix through chives. Set aside.

5. Slice cucumbers on a diagonal. Arrange on a serving platter.

6. Top with macadamia cream cheese and a piece of smoked salmon on each.

7. Top with grated lemon zest and a pinch of cracked black pepper.

8. Garnish with fresh dill.

9. Keep in refrigerator until ready to serve, chilled.

To get the ideal smooth cream cheese consistency you will need a good quality food processor or blender. 

*Make sure you use room temperature water otherwise cool water will make your coconut oil return to hard and affect the consistency.
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