Hemsley + Hemsley - Healthy & Delicious



For a vegetarian version, simply top with half a cherry tomato or slice of radish.


  • 150g full-fat cream cheese

  • 1–2 teaspoons grated horseradish (fresh root or a good-quality one from a jar), to taste

  • 2 teaspoons chopped fresh dill, plus dill sprigs or chopped chives to garnish

  • 1 teaspoon lemon juice and a touch of lemon zest

  • 1 large cucumber (the thinner the better for canapés)

  • 100g smoked salmon

  • Salt and black pepper


  • 1.

    Place the cream cheese in a bowl with the horseradish, dill, lemon juice, zest and a pinch of salt and black pepper. Mix together and chill in the fridge for up to 1 hour, if you have time, to allow the flavours to develop. You can always add more horseradish later, if needed.

  • 2.

    Cut the cucumber into 1cm-thick slices and carefully scoop out some of the seeds, making sure not to go through to the bottom.

  • 3.

    Arrange the cucumber slices on a platter and distribute the cream cheese mixture evenly between them, neatly filling the centres.

  • 4.

    Cut the smoked salmon into strips. Roll up and place one on top of each piece of filled cucumber. Garnish with dill sprigs or chopped chives and a sprinkling of black pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 171kj
  • Fat Total 14g
  • Saturated Fat 7g
  • Protein 7g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 328mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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