The Dinner Planner


Smoked Salmon Cream Cheese Board

No ratings yet
Servings 6


  • 1 packet light cream cheese
  • 180 grams smoked salmon - torn
  • dill - finely chopped
  • chives - finely chopped
  • 1 lemon - zested
  • crusty baguette

Pickled Beetroot

  • 2 small beetroot - peeled and sliced finely with a mandoline
  • ¼ cup white vinegar
  • 1 tbsp sugar
  • 1 tsp salt


Pickled Beetroot

  • In a saucepan heat vinegar, sugar, salt and ¼ cup water until sugar and salt are dissolved. Place the beetroot in a glass container and pour over the pickling mix. Set aside to cool.

Smoked Salmon Board

  • To assemble the board, spread the cream cheese using the back of a spoon into a wooden serving board. Top with salmon, beetroot, dill and chives. Garnish with lemon zest, salt, pepper and a little olive oil.
  • Serve with warmed crusty baguette.

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?