Smoked Salmon, Camembert and Dill Savouries

Entertaining for the Race that Stops the Nation? These classy Salmon & Camembert savouries are a simple and delicious canape – perfect to throw together before the big Race! Pair with a glass of champagne and the winning horse.


  • 250g Tasmanian Heritage Camembert
  • 100g smoked salmon slices
  • Juice of 1/2 lime or lemon
  • 2 teaspoons fresh dill
  • Freshly ground black pepper, to taste
  • 20 South Cape Crispbreads


  1. Gently combine smoked salmon with lime juice, dill and season with pepper.
  2. Drape slices of salmon onto crispbreads, tearing them into pieces as necessary.
  3. Cut Camembert into approximately 20 wedges and place on top of smoked salmon.
  4. Serve immediately.

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