26/02/2026
Recipe alert 😁
If you are local to Waiheke you may have seen my face on the cover of the Waiheke Weekender this week 😊 it’s everywhere!
They did a lovely profile of me and my business, including one of my go to recipes for a quick throw together smoked salmon dip platter, so I thought I would share the recipe here so it’s easy to find.
Smoked Salmon & Herb Dip with Vege Crudité
Ingredients:
1 portion of HOT SMOKED SALMON 150gms
1 packet Philidelphia cream cheese or similar
1 or 2 large handfuls of finely chopped herbs, my favourites for this recipe are dill, parsley and a few chives.
The juice and zest of 1 lemon
Pepper and salt to taste
3-5 types of fresh vegetables for dipping. Go for colour and crunch! Here I’ve used baby carrots, cucumbers, and capsicums, radishes plus some green beans which are so good at the moment.
2 x packets of seeded crackers of your choice, I love the Olina’s brand, super light and gluten free
Prep all the veges first.
Baby cucumbers, slice lengthways.
Capsicum, slice lengthways and deseed, however leave a few with the green stalk on them, it looks more organic. Some small ones I will even leave whole.
Baby carrots, scrub and trim the tips, but again leave a little bit of the green stalk, it’s a nice handle for picking up as well as looking good.
Green beans, clean and trim.
Radishes, trim ends and cut into quarters, or if they are small, into halves. Again I leave a couple whole just for decoration.
Make the dip.
In a large bowl add the whole block of cream cheese, the salmon portion, minus the skin, the finely chopped herbs, the zest and juice of a lemon, and mix well with a wooden spoon. Once whipped together, season with salt and pepper to taste, put in a pretty bowl of your choice and garnish with a little chopped dill.
Assemble the platter as pictured, and enjoy!