Smoked Salmon on Bannock


Outstanding, ancestral-based recipes brought to you by some of the masters (after your auntie, of course). Time to get cookin'!


Here is an old and adored recipe of mine that came about in the early 1990’s with a restaurant called Toody-Nigh Grill and Catering. I've used this recipe in many functions and have brought it out when working with Indigenous youth who want to learn catering. 

Smoked Salmon on Bannock

  • Baked bannock (use your favourite recipe) 
  • 1 lb. Smoked salmon chunks
  • ¼ cup (50ml.) cream cheese
  • ½ tsp. (2ml.) lemon juice
  • Dash Worcestershire sauce
  • Salt and pepper to taste
  • Lemon slices and fresh parsley for garnish


  • Cut bannock into ¼ inch (5mm.) slices
  • In a food processor blend salmon, cream cheese, lemon juice, Worcestershire
  • Add salt and pepper, and continue blending until smooth
  • Using a piping bag, pipe salmon mousse onto bannock slices
  • Garnish with lemon and parsley

Andrew George is an acclaimed chef dedicated to promoting healthy Indigenous food and its presence in mainstream cuisine. He has been a chef in top restaurants and resorts across the country and has mentored youth in many kitchens; most notably, at the 2010 Vancouver Olympic Games. Andrew is the co-author of "A Feast for All Seasons: Traditional Native People's Cuisine and Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine".

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