Smoked salmon & cream cheese canapés

This is a classic flavour combination, but we’ve given ours a little twist by using Peter’s Yard Charcoal and Rye Crispbreads. We think that the colour contrast adds something extra special to these super quick and delicious canapés.

10 mins

4-6

Easy

• 200g Field & Flower Smoked Salmon
• 90g Peter’s Yard Charcoal & Rye Crispbread
• 150g Soft Cheese
• 10g Fresh Dill
• Poppy Seeds (optional)

1. Spread the soft cheese over each crispbread.

2. Cut each slice of smoked salmon in two and roll the halves up before placing them onto the soft cheese.

3. Place some dill onto the smoked salmon and sprinkle all your canapés with poppy seeds.