Smoked salmon & snow pea skewers


  • Prep Time15 mins
  • Total Time15 mins
  • Makes48 skewers
*PLUS Cooking time: 1 minutes


  • 160 g snow peas, about 50

  • 375-g pkg smoked salmon, about 24 slices

  • 48 small skewers

  • 1/2 250-g container tzatziki

  • 1 tbsp finely chopped fresh dill, or basil


  • Partially fill a medium-size frying pan with water and set over high heat. Remove stems and string from snow peas. When water boils, add snow peas. Boil just until they turn bright green, from 30 seconds to 1 minute. Drain in a colander, then immediately rinse under cold running water to stop cooking. Drain well and pat dry with paper towels.

  • Leave small pieces of salmon whole. Slice large pieces in half lengthwise. Then, starting from the short end of each piece, roll salmon tightly into a small log. Fold a snow pea partway around each salmon roll. Then push skewer through both snow pea and salmon. If making ahead, place on a plate and cover with plastic wrap. They will keep well in refrigerator up to 2 hours.

  • To serve, stir tzatziki with dill in a small bowl. Arrange skewers on a large platter and place bowl of tzatziki sauce for dipping on the side.

Nutrition (per serving)

Calories 12, Protein 1.6g, Carbohydrates 0.4g, Fat 0.4g, Fibre 0.2g, Sodium 61mg.

No party would be complete without smoked salmon! This year, give it a hip twist and skewer smoky slices with crisp snow peas instead of offering the usual pumpernickel-and-caper combo.

Make Ahead

Cook snow peas, pat dry and seal in a plastic bag. Refrigerate up to 2 days. Assemble skewers up to 2 hours before serving.