Black Rice Cakes with Smoked Salmon & Dill

Like snowflakes, no two will be the same, but each Black Rice Cake will be stunning! If you’re hosting a party, these must-make cakes provide the perfect crispy base for a range of toppings, such as tapenade, dip or the perennial fave, smoked salmon and dill. These bite-sized, gluten-free cakes also make for a great anytime snack.

Black Rice Cakes with Smoked Salmon & Dill

Makes 10 servings.


  • 1 cup (250 mL) uncooked, U.S.-grown black japonica rice
  • 2 cups (500 mL) filtered water
  • 1 tbsp (15 mL) chives, chopped finely
  • ½ cup (125 mL) gluten-free oat flour
  • 1 egg
  • ½ tsp (2mL) salt
  • 1 tbsp (15 mL) olive oil
  • 3 tbsp (45 mL) dairy-free tzatziki
  • ½ cup (125 mL) cucumber, sliced
  • 1 lb (500 g) smoked salmon
  • 1 tbsp (15 mL) fresh dill sprigs


  1. In a pot, bring black rice and water to a boil.  Reduce heat and simmer for 35-40 minutes.  Once cooked through, cool completely.
  2. In a mixing bowl, combine cooked rice, chives, oat flour, egg, and salt.   Preheat a frying pan to medium heat.  Add 1 tbsp (15 mL) olive oil.
  3. Form small 1.5-inch diameter patties and batch fry 4 at a time.  Cook for 6-8 minutes per side, until crispy. *The mixture may appear to be crumbly, however once cooked, the egg and flour will bind the patties.
  4. Once they are all cooked, allow to cool slightly.  Top with a dollop of tzatziki, piece of cucumber, smoked salmon, and sprig of dill.
  5. Place on a serving platter and voila, you are party ready!


Recipe courtesy of Racheal Hunt, GlutenFreedomInc