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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup curd cheese or cottage cheese
  • 1 egg
  • 1 small lemon zested and juiced
  • 3 Tbsp polenta
  • 2 tsp dried dill
  • 2 slices smoked salmon
  • Fresh or dried dill to serve
  • Oil for greasing
  • Pinch of salt

Method
 

  1. In a medium bowl, mix the curd cheese with the egg, lemon zest and lemon juice. Stir until smooth and creamy.
  2. Add the polenta, dried dill, and a pinch of salt, mixing until combined.
  3. 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.
  4. Lightly grease mini pudding-shaped silicone moulds.
  5. Spoon the mixture into the moulds, making sure they are filled evenly.
  6. Bake or air fry at 180°C (350°F) for 15–18 minutes, or until set and lightly golden on top.
  7. Allow the bonbons to cool to room temperature before taking them out with a spoon.
  8. Garnish with fresh or dried dill and serve as part of a salad, on blinis or as party nibbles.
  9. For an extra touch, top with more smoked salmon or a little salmon roe.