Smoked Salmon Hors D' Oeuvres (Dairy Free)

Smoked Salmon Hors D' Oeuvres (Dairy Free)


5 people made this

These Hors D' Oeuvres are an absolute favorite with our guests. The presentation gives it that WOW factor with a taste to follow to please the most discerning. I have made these for years now and never make enough which is a good sign. Most of the time I make my own rice crackers but on occasions when time is a factor I buy all different crackers available from the supermarket.

goodchef Queensland, Australia

Makes: 30 crackers

  • 100g Tofutti(TM) cheese
  • dash soy milk, as needed
  • 1 packet of crackers of your choice
  • 3 slices smoked salmon or Tasmanian smoked trout
  • 1 sweet and sour gherkin
  • 1 tablespoon red or black caviar
  • sprinkle of dill tips

Preparation:20min  ›  Ready in:20min 

  1. Place the Tofutti in a bowl and add soy milk as needed to make it into a consistency able to be piped onto the crackers.
  2. Pipe the creamed cheese onto the crackers in a swirl.
  3. Tear off small portions of the salmon garnish and place top of the creamed cheese.
  4. Cut the gherkin into very fine long slivers and decorate the salmon with about 3 slivers on each.
  5. Sprinkle lightly with the dill tips, making sure you don't sprinkle too much.
  6. Further garnish with black or red caviar.


Make your Hors D'Oeuvres not more than one hour before serving as the cream cheese will soften the crackers. You can prepare all your ingredients beforehand and make them 15 minutes before serving. TIP 2: Do not slice your salmon but tear instead, this will give you a more rustic look. TIP 3: Dill tips are available from the Herb and Spices (Masterfoods) section of your supermarket.

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Reviews (1)


So Easy to make and so Yum - 15 Aug 2012

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