Mary Berry Salmon Goat’s Cheese and Cucumber Canapé

The first time I made these, I was racing the clock before guests arrived. I’d planned a full spread—because of course I had—and forgot I’d promised to bring a “light nibble.” I threw these together in 15 minutes with what was in the fridge. Honestly? They were the first thing to vanish.

The secret is balance: creamy, tangy goat’s cheese, cool cucumber crunch, smoky salmon, and that zip of lemon right at the end. The goat’s cheese softens just enough if you chill them for a bit—so they’re firm, creamy, and somehow taste more expensive than they are.

WHAT MAKES THIS RECIPE SPECIAL

Canapés are often fussy or bland—these are neither:

• No cooking required. Just slice, roll, and chill.
• Soft goat’s cheese adds richness without heaviness.
• Chopped dill gives them that “yes, I do watch cooking shows” vibe.
• You can prep ahead and they actually get better with a little fridge time.

Plus, they’re endlessly tweakable—swap herbs, change cheese, even add a sliver of beetroot if you want to get fancy.

INGREDIENTS + WHY THEY MATTER

Smoked salmon (120g) – Cocktail slices work best for neat rolling. Avoid overly salty pre-packed stuff if you can.
Soft goat’s cheese (75g) – From a tub is easiest. Don’t use the dry log version—it crumbles too much.
Cucumber (¼) – Go for crisp and fresh. The matchsticks give crunch without taking over.
Fresh dill (½ bunch) – Adds bright, herby flavour. You could sub chives or parsley.
Lemon (½) – A quick squeeze over the top adds lift and balances the richness.

MAKING IT YOURS (WITHOUT RUINING IT)

No goat’s cheese? Cream cheese works well—add a pinch of lemon zest for tang.
Make it dairy-free? Use whipped tofu with lemon juice and olive oil.
Extra colour? Add a sliver of beetroot or a tiny mint leaf on top.
Don’t like dill? Try finely chopped chives, tarragon, or parsley.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Filling squeezed out	Used too much cheese	Use a thin layer—these are canapés, not burritos
Hard to roll	Didn’t trim salmon slices evenly	Cut slices to 8×3cm first for consistency
Flavour fell flat	Skipped the lemon	A squeeze at the end wakes up every bite
Went soggy	Used wet cucumber without drying	Pat cucumber matchsticks dry before rolling

HOW TO MAKE MARY BERRY’S SALMON, GOAT’S CHEESE AND CUCUMBER CANAPÉS

Prep the Cucumber
Halve a cucumber lengthways, scoop out seeds, then slice into 4cm matchsticks. Pat them dry with kitchen roll.

Prep the Salmon
Lay out smoked salmon slices and trim to approx. 8×3cm. You want uniform shapes so they roll neatly.

Spread the Cheese
Spread a thin layer of goat’s cheese on each salmon strip. Not too much—just enough to coat.

Add the Flavour
Sprinkle chopped dill at one narrow end. Add two cucumber matchsticks on top.

Roll It Up
Roll the salmon into a tight little cigar and place seam-side down on your serving plate.

Finish and Chill
Just before serving, squeeze lemon juice over the rolls and finish with a crack of black pepper.

TIPS FROM MY KITCHEN

• I always pat the cucumber dry—it keeps the cheese from slipping.
• If making for a crowd, I roll these on baking paper and pop them in the fridge with a tea towel over the top.
• A microplane zest of lemon before rolling adds a little “something” most people can’t place—but they love it.
• These pair brilliantly with dry prosecco or elderflower spritz.

STORAGE + SERVING

Fridge: Keeps for 3–4 hours chilled. Cover well so they don’t dry out.
Freezer: Not suitable—texture suffers.
Reheat: No need—serve cold.
Serve with: Sparkling drinks, olives, or other cold bites like mini frittatas.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these in advance?
A: Yes, up to 4 hours ahead. Keep chilled and covered with a damp paper towel, then cling film.

Q: What if I don’t like goat’s cheese?
A: Use cream cheese or whipped ricotta with a squeeze of lemon juice.

Q: Can I use whole salmon slices instead of cocktail cuts?
A: Absolutely—just cut them into neat rectangles so they roll well.

Q: How do I make these look extra nice for a party?
A: Garnish with tiny dill sprigs or a dusting of lemon zest before serving.

Q: Do I need toothpicks?
A: Nope! If you roll them tightly, they stay together. If you’re serving on a buffet, a cocktail stick can help.

Try More Recipes:

• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Blackened Salmon
• Mary Berry Smoked Salmon And Haddock Kedgeree​