Wholesome Cook

Scandi-style Salmon and Lemon Myrtle Cream Cheese Platter

Hot-smoked salmon, cream cheese and plump juicy capers are a classic in their own right. Add a good pinch of Australian native lemon myrtle and a little Scandinavian food flair and you’ll have a beautiful dish to serve when entertaining. Leftovers are fab as sandwich filling. Gluten-free and a dish that can help you save $ on your energy bill

Salmon and Cream Cheese Platter

A couple of weeks ago I was working on a social media photography package for Prime Smoke Salmon, a New Zealand client I’ve come to work with recently. I’m a big fan of the quality of farmed salmon here in Australia and over the Tasman so I was happy to take on the project. Besides, the NZ fish is smoked using manuka wood chips which makes it uniquely delicious.

It was a lot of fun brainstorming serving ideas with Mum and just spending time together – cooking, shooting and chatting. Her visit was why I decided to use the native bush-food flavour of lemon myrtle, which if you’ve never tried it sits somewhere between lemon, lavender and bay.

Salmon and Cream Cheese Platter

“Let’s eat lunch”, I suggested to Mum – it was 2pm already – a fact we didn’t notice as we immersed ourselves in cooking and trial-baking cookies for #TheWholesomeCookBook sales team, so we decided to both take a break and “eat the props”.

Mum hesitated for a second: “It’s too pretty to eat!”. I agreed, but encouraged by a few words, Mum tucked into the spread and I followed suit.

It didn’t last long.

Salmon and Cream Cheese Platter

Salmon and Cream Cheese Platter
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5 from 3 votes

A Beautiful Salmon and Lemon Myrtle Cream Cheese Platter

Hot-smoked salmon works best in this recipe, but if you prefer cold smoked salmon, you can use it instead. While dried lemon myrtle powder might be hard to come by outside of Australia, you could try sprinkling the cheese with a little white pepper, lemon zest and edible lavender leaves.
Prep Time5 minutes
Total Time5 minutes
Servings: 4 -6


  • 125 g cream cheese lacose-free cream cheese or strained lactose-free yoghurt (Labneh)
  • 1/4 cup natural Greek-style yoghurt or lactose-free yoghurt
  • 1 teaspoon lemon myrtle powder
  • 120 g hot-smoked salmon portion shredded
  • 1 teaspoon baby capers in brine
  • 2 small radishes sliced finely
  • a few fresh basil leaves
  • salt and pepper to taste

To serve:

  • lemon wedges
  • crackers or bread of your choice


  • Mix together the cream cheese and yoghurt until smooth. Spread in swirls on a large plate or platter. Sprinkle with lemon myrtle powder, dot with bite-sized pinches of smoked salmon and baby capers. Arrange sliced radish and basil leaves around the platter. Sprinkle the lot with a little salt and pepper.
  • Serve with lemon wedges and crackers or bread of your choice.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook



Mikhayla Jones June 1, 2015 at 12:36 pm

This looks stunning Marty – your Mum was right, what a great idea for entertaining.

Debbie June 1, 2015 at 12:51 pm

Your pictures and ideas are beautiful. Where did you buy the lemon myrtle powder from?

Bam's Kitchen June 29, 2015 at 8:13 pm

Love this simple and delicious idea! Great flavors and perfect for a gathering! Your mom is so funny, “Lets eat the props” LOL…Just pinned!

Tania | My Kitchen Stories July 3, 2015 at 9:56 pm

This really is almost too beautiful to eat . That hot smoked salmon looks tender and so gorgeously orange. Such a lovely dish


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