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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 mins
Total Time5 mins
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.
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