The Zimbabwean Gardener Issue 3 Summer 2012 | Page 35

Recipes for summer

Smoked salmon bites

Chocolate truffle treats

Serves 4

Ingredients

Difficulty
Time 15 mins

Ingredients
250 g packet of sliced smoked salmon
6 thinly sliced whole wheat brown bread
250 g tub of cream cheese
4 stems of dill
1 lemon
Handful of capers (optional)
Salt and pepper

Method
• Take a small cookie cutter and punch out 12
circles from the middle of the sliced brown bread.
• Zest and squeeze half the lemon and chop half
the dill. Put it all in a bowl with the cream cheese
and mix together. Add some salt and pepper to
season.

250 g packet of Marie biscuits crushed
1/3 cup of good cocoa powder
I cup desiccated coconut
1 x 395 g can of condensed milk
Extra cocoa for rolling the truffles in

Method
• Put biscuits into a clean hand towel and crush
well using a rolling pin.
• Put into a bowl and add the cocoa powder and
coconut.
• Make a well in the centre and add the
condensed milk and then mix it together well
with a wooden spoon.
• Put the mixture in the deep freeze for 15 mins.
• Sieve a layer of cocoa onto a tray. Roll level
tablespoons of the truffle mixture into balls
with your hands and roll in the cocoa.

• Take a piping bag or if you don’t have one, use a
sandwich bag and cut the corner off – works just
as well! Pipe the cream onto the brown bread
circles.

• You can make smaller truffles with a teaspoon
and get more out of the mixture! It will last for
up to a week in the fridge.

• Slice and roll up pieces of the smoked salmon –
make sure they are small enough to fit onto the
bread circles.

And that is that... ready to serve!

• Top each with dill, capers and a little drizzle of
lemon.

Done and dusted - easy and super fast!

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