Smoked salmon canapés are a Christmas classic for a reason – they look pretty posh and taste just as fancy. Hix Restaurants’ Ronnie Murray makes the tried-n-tested combo tastier still.

Smoked salmon on soda bread with Castello Creamy White

Makes 10


  • 10 slices soda or rye bread
  • 200g Castello Creamy White
  • 50ml double cream
  • 10 slices smoked salmon
  • 10 slices cucumber (pickled if preferred)
  • Cracked black pepper


  • Lightly toast the soda or rye bread, cut into bitesized pieces, and put aside.
  • In a bowl, whip together the double cream and Castello Creamy White until light and glossy. Spread generously on the soda bread.
  • Place a folded slice of smoked salmon on top, and scatter over some black pepper.
  • Cut the cucumber into short Julienne strips. Lay across the top of the salmon and serve.

For more information on Castello cheese, visit