Poppyseed snowmen

Bring a smile to your guests' faces with Andrew Nutter's witty party nibble, shaped into tiny snowmen
By Andrew Nutter
Poppyseed snowmen
  • Rating:
  • Serves: makes around 10
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium



  • 220 g plain flour
  • 175 g butter
  • 250 g freshly grated gruyère cheese
  • 1 pinches paprika
  • 2 tsp poppy seeds
  • 1 tsp sesame seeds
  • 1 egg yolks
  • 250 g cream cheese, firm
  • 1 squeeze lemons
  • 1 dashes of tabasco
  • 1 pinches black pepper
  • 100 g smoked salmon, shredded
  • 20 Twiglets
  • 20 peppercorns
  • 10 sliced carrots, cut into batons


1. Preheat the oven to 180ºC/gas 4. Place the flour, butter, cheese, paprika, poppy and sesame seeds in a food processor and blend until crumby. 2. Add the yolk and pulse until the mixture comes together. Add a bit of water if the mixture seems dry. 3. Roll out the mixture thinly. Cut out circles using a small round cutter. 4. Place the rounds on a lined baking sheet and bake in the oven for about 10 minutes until golden brown. Remove from the oven and leave to cool. 5. Mix together the cream cheese, lemon juice, Tabasco and season with salt and freshly ground pepper. 6. Take half of the cream cheese filling and mix with smoked salmon. 7. Roll the cream cheese and smoked salmon cream cheese into balls. Sandwich the cream cheese balls between the biscuit rounds and garnish, using Twiglets for arms, peppercorns for eyes and carrot batons for noses

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