Norwegian smoked salmon canapes with cream cheese
400g Norwegian smoked salmon
1 tub of cream cheese
2 tbsp crème fraîche
2 large unwaxed lemons (juice and zest of 1.5)
1 large bunch of dill, part chopped finely, part sprigs reserved
Freshly milled black pepper
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.
If you enjoy eating smoked salmon, buy it from a reliable manufacturer, consume it by the “use by” date, and keep it properly refrigerated. If you eat it frequently, balance your sodium intake and include plenty of fruits and vegetables in your daily diet. A high intake of fruits and vegetables is associated with protection from stomach cancer.
Do you have any recipes for smoked salmon canapes?