Salmon filling for crisps

Preparation time: 15 min


rye or oat crisps
400 g of warm smoked salmon or warm smoked whitefish, boneless and skinless
200 g of cream cheese
1/2 pot dill
1 lemon
1 red onion
2 drops of tabasco
a pinch of crushed black pepper
salt to taste


  1. Put the smoked fish in a bowl and stir with a fork so that the texture softens.
  2. Stir in the softened cream cheese, chopped dill, diced red onion, grated black peppercorn and salt to taste.
  3. Check the flavour and add tabasco if you want more kick in the filling.
  4. Spoon the salmon filling into the rye buttons. Garnish with dill and lemon.

Products used in the recipe