NZ King Salmon served in a savoury cone with lemon chive goat’s cheese whip


Makes approx 24 cones

Dill Salt Method

Combine the dill & salt together in a plastic bag & shake to mix, then pour out onto a tray & allow time to dry.

Salmon Canape Method

Mix the diced smoked salmon with ½ of the chopped chives & fill each cone with the mixture.

In a food processor mix the Fromage de chèvre with the rest of the chives & lemon zest & ½ of the juice from the lemon. Place in a container & allow to chill down & set.

Place the cones in a holder to hold upright, scoop or roll the Fromage de chèvre mix to form small balls & place on top of the cones.

Take the frozen salmon & using a fine microplane shave salmon over the cones, finish by placing a pinch of dill salt on each & serve.

Chef's Note

Savoury cones can be purchased at Mercato in Christchurch. Or there are alternatives – Thomas Keller made savour conets famous with his recipe in The French Laundry Cookbook, also they can be produced using tortilla wraps or mountain bread by cutting them out & reshaping & baking in cornet moulds.

French Fromage de chèvre flavour profile works very well with salmon, some particular brands have a distinctive lemon flavour note.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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