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Soft White Cheese

Smoked Salmon, Camembert and Dill Savouries


  • 200g Tasmanian Heritage Signature Camembert
  • 100g smoked salmon slices
  • juice of ½ lime or lemon
  • 2 teaspoons fresh dill
  • freshly ground black pepper, to taste
  • 20 South Cape Crispbreads


Gently combine smoked salmon with lime juice, dill and season with pepper. Drape slices of salmon onto crispbreads, tearing them into pieces as necessary. Cut Camembert into approximately 20 wedges and place on top of smoked salmon. Serve immediately.

Smoked Salmon, Camembert and Dill Savouries

Preparation time:
10 minutes

20 savories

Products used:
Tasmanian Heritage Signature Camembert, South Cape Crispbreads

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