Smoked Salmon & Cheese Brochettes

Posted by Donna-Marie Pye on

These brochettes look pretty spectacular and are ideal as a pre-dinner finger food served with a slice of baguette or cucumber. You'll need 16 8-inch wooden skewers for the brochettes. (Adapted from A Taste of Canada - A Culinary Journey by Rose Murray, Whitecap Books, 2008)


  • 2 pkg herbed cream cheese (5 oz/150 g) each (such as Boursin)
  • 1 pkg (5 oz/150 g) smoked wild salmon, thawed if frozen
  • 1 tsp grated lemon zest
  • 1/2 tsp freshly ground black pepper
  • Fresh chopped parsley


  1. Divide the cheese into 16 portions, then roll each into a ball; set aside.
  2. Cut the salmon into 3/4-inch wide strips; cutting longer strips in half if necessary so you have a total of 32.
  3. Carefully thread 1 strip accordian-style onto a skewer, followed by a cheese ball, then another strip of salmon; wipe the end of the skewer with a paper towel to remove any cheese residue. Repeat with remaining ingredients and skewers.
  4. Arrange on a single layer on a platter; sprinkle with lemon zest, pepper and parsley.
MAKE AHEAD: The brochettes can be covered and refrigerated for up to 6 hours. Let stand at room temperature for 30 minutes before serving.

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