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Salmon Cream Hearts

Serves 4


  • 1 x 220g can pink salmon, drained and flaked
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh chives, snipped
  • 2 200g Australian natural yoghurt
  • 1 egg white
  • 2 teaspoons gelatine, dissolved in 2 tablespoons water
  • salt and pepper, to taste
Download Recipe (PDF)


  1. Puree the salmon to a fine paste and combine with lemon juice, chives and yoghurt. Beat the egg white to soft peaks, and fold through the salmon mixture with the dissolved gelatine. Season to taste. Spoon into 4 lined 'coeur a la creme' heart moulds and chill until firm. Turn out onto individual plates and serve with salad vegetables of your choice.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.


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