Smoked Salmon Spoons With Dill Vinaigrette

I have been making these delicious and easy smoked salmon spoons for a few years now. There is even a picture of them in this post. They look gorgeous on Asian style spoons and served like this, they make for an easy one handed canapé at a party. I’ve also made this as an entrée for a more casual occasion though by layering the aioli, salmon and vinaigrette onto a platter and serving it with some bread


This would also be delicious with smoked trout instead of the salmon.



Bashing up the dill in the mortar and pestle releases some of the flavour as well as turning the vinaigrette a lovely, deep green colour. You just want to break it up enough so that the vinegar and oil emulsifies and the dill starts to break down.



Make sure you chop the eschalot very finely for this.



You can pipe the aioli onto the spoons or just spoon it on. You can of course make your own, but I normally just buy it. I haven’t seen it in Singapore but this aioli by Doodles Creek is my all time favourite.


Smoked Salmon Spoons

A mouthful of yum. Seriously though the aioli, smoked salmon and dill vinaigrette all work together so nicely with the hint of onion-like hotness from the eschalot.


Smoked Salmon Spoons With Dill Vinaigrette

Delicious with a glass of wine.


Smoked Salmon Spoons With Dill Vinaigrette

Ingredients – Enough for 8 spoons

  • 3 tbs of dill fronds plus some extra for garnish
  • 1½ tbs of extra virgin olive oil
  • 1½ tsp of red wine vinegar
  • Small pinch of fine white sugar
  • 4 tbs of aioli
  • 100g of smoked salmon slices, cut in half lengthways
  • 1 eschalot, peeled and very finely sliced



  1. Place the dill, oil, vinegar and sugar into a mortar and pestle with a pinch of salt and freshly ground black pepper. Bruise and break up the dill dressing until it is emulsified and has a green tinge to it.
  2. Pipe or spoon a small amount of aioli onto each serving spoon. Take small amounts of the halved smoked salmon slices, curl them into a rosette style shape and then place them onto the spoons using the aioli to help keep them in place.
  3. Sprinkle a small amount of the chopped eschalots onto each spoon.
  4. Drizzle over the dill vinaigrette so that it pools slightly in the bottom of the spoons.
  5. Garnish with a small sprig of dill. Best served soon after preparing.





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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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