Smoked Salmon and Cottage Cheese Bonbons
These elegant smoked salmon and cottage cheese bonbons make a beautiful starter for dinner parties and are especially perfect during the festive Advent season. Light, protein-rich and naturally gluten-free, they offer a savoury balance of creamy curd cheese, zesty lemon and aromatic dill. Their delicate flavour pairs wonderfully with blinis, greens or a side of extra smoked salmon. Easy to prepare and visually impressive, these bonbons are ideal for entertaining or serving as nibbles at parties.
Ingredients
Method
- In a medium bowl, mix the curd cheese with the egg, lemon zest and lemon juice. Stir until smooth and creamy.
- Add the polenta, dried dill, and a pinch of salt, mixing until combined.
- Finely chop the smoked salmon and fold it into the mixture. The batter should be thick but spoonable—if too dense, loosen with a little Greek yoghurt or extra lemon juice.
- Lightly grease mini pudding-shaped silicone moulds.
- Spoon the mixture into the moulds, making sure they are filled evenly.
- Bake or air fry at 180°C (350°F) for 15–18 minutes, or until set and lightly golden on top.
- Allow the bonbons to cool to room temperature before taking them out with a spoon.
- Garnish with fresh or dried dill and serve as part of a salad, on blinis or as party nibbles.
- For an extra touch, top with more smoked salmon or a little salmon roe.