Salmon Caviar is back in stock! Strictly limited quantities and when we run out, there won't be any more until next year, so get in quick!

Salmon Kibbeh

salmon kibbeh



300g salmon sashimi fillet

¼ C burghul (cracked wheat)

2 spring onions, finely chopped

1/3 t ground allspice

1 very small red chilli, seeds removed, finely chopped

½ t freshly ground white pepper

1 T extra virgin olive oil

1-2 Lebanese cucumbers, sliced into 24 rounds (5mm thick)

2 T thick Greek-style yoghurt

½ garlic clove, finely chopped

1 t ground sumac

24 small mint leaves, to garnish



  1. Chop the salmon very finely, then chill.
  2. Cook burghul according to packet directions. Drain well.
  3. In a chilled stainless-steel or glass bowl, combine burghul, salmon, onions, allspice, chilli, white pepper, 1 t salt and oil. Use your hands to form mixture into 24 small patties. Place each one onto a cucumber round, then chill.
  4. Season the yoghurt with 1/3 t salt and stir in the garlic.
  5. To serve, top each kibbeh with a small dollop of yoghurt, sprinkle with sumac and garnish with a mint leaf.


Makes 24.

Recipe adapted from


To order salmon for this dish, click here!