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Smoked Salmon with Roasted Garlic and Dill Cream Cheese


We were inspired by one of the courses at The Yellow Pear to bring you this simple and delicious canapé.

Smoked Salmon with Roasted Garlic  and Dill Cream Cheese

How to make

  • Preheat oven to 400F.

  • In the meantime, cut the top of the head of garlic, season it with salt and a drizzle of olive oil. Wrap it in foil.

  • When you slide the Cheese Dots in to bake, add the head of garlic on the corner. Both should bake for the same amount of time, 20-25 min, but at the end, squeeze the garlic to make sure it is soft. Leave it in the oven for a few more minutes if it isn't soft yet.

  • Set both to cool.

  • While they are cooling down, in a bowl, combine cream cheese, chopped dill, salt and milk. Whisk it with a fork until it all combines.

  • When the garlic is cool to the touch, squeeze each garlic out, into the bowl with cream cheese. 

  • With the fork, press the garlic, incorporating it into the cream cheese. 

  • Add lemon and set aside.

  • When Cheese Dots are cool enough, slice them open as you would a bun. If the tops are too pointy, slice just the tip off so when flipped it can sit flat.

  • Dress each half with a spoonful of cream cheese. 

  • Half the smoked salmon slice, make a little rose and place it on top of the cream cheese.

  • Garnish with a piece of dill.

Serve with sparkling wine.


For the Herb Cream Cheese:

  • 1/3 cup of cream cheese

  • 1 head of garlic

  • 2 tbsp of fresh dill - chopped

  • 1 tbsp of milk or water

  • salt to taste

  • 1 tsp of lemon juice

To assemble:

  • Cheese Dots - baked 

  • Sliced Smoked Salmon

  • Roasted garlic and dill Cream Cheese

Note: Quantities may differ depending on how many people you are feeding. One slice of smoked salmon (store-bought) can make 2 canapés.

The cream cheese recipe will be enough for about 5 to 7 Cheese Dots - 10 to 14 canapés.

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