Malax Loaf salmon and goat cheese balls

20 pcs


  • 200 g Malax Loaf
  • 150 g soft goat’s cheese
  • 150 g warm-smoked salmon (with the bones removed)
  • 4 large sprigs of dill (approx. half of a pot)
  • Freshly ground pepper according to taste

Grind the Malax Loaf into crumbs in a blender.
Mix the goat’s cheese and salmon in a bowl.
Chop the dill and add it to the cheese and salmon mixture.
Roll the mixture into 20 balls, weighing approx. 15–20 g each, and cover with breadcrumbs.
Insert a cocktail stick into the balls.
Serve as cocktail bites with e.g. cold sparkling wine or white wine.