Maybe I’m salmon-obsessed, but I have at least a dozen variations of this appetizer, which serves as lunch when I get a good buy on smoked salmon.
There are several kinds of smoked salmon; some are cold-smoked, which means they are essentially raw, some are hot-smoked (think of cooked, smoked ribs without sauce) and then there is lox, which is cured in a salt-sugar mixture. All are good, and in fact, any smoked fish you like can be substituted.


Smoked Salmon or lox
Lime Slices
Cream cheese or fresh mozzerella

Pick 1-3:

Cucumber, thinly sliced
Chopped Roma tomatoes
Chopped mild onions
Sliced or chopped black olives
Sliced or chopped green olives

Skewers or decorative toothpicks


For a cute, company appetizer, cut the salmon into nice sized cubes.

Take the cream cheese out of the refrigerator and cut it into similar sized chunks, and put the cream cheese and salmon onto the skewers or toothpicks.

Slice the lime and put some on the plate.

Garnish with greens and a raspberry.


For a family snack, slice or cube your salmon, place it on a plate with sliced cream cheese or some fresh mozzarella, add 1-3 of the optional ingredients, and give everyone a fork and a plate. If you have non-keto eaters in the house, add some coarse-ground rye crackers for them.