SMOKED SALMON CANAPES WITH CREAM CHEESE

Ingredients  serves 12

700 - 800g  smoked salmon

 crisp breads

2 tub of cream cheese

4 tbsp crème fraîche

4 large unwaxed lemons (juice and zest of 1.5)

2 large bunch of dill, part chopped finely, part sprigs reserved

Freshly milled black pepper

Method

Mix the cream cheese, crème fraîche, chopped dill, lemon juice and half the zest, then add freshly milled black pepper.
Place the crisp breads on serving trays. Scoop some cream cheese filling and place on top of each of the crisp breads, using a fork to make the swirls.
Cut the Norwegian smoked salmon slices into ribbons, then roll and twist, and place on top of the crisp breads.
Top with individual sprigs of dill. Garnish with a couple of strands of the lemon zest.