Ingredients:

  • 24 Artisanal Rye Crisps (approx. 120g)
  • 8 oz Full-fat Cream Cheese, softened (225g)
  • 1 tbsp Fresh Lemon Juice (15ml)
  • 1 tsp Lemon Zest, finely grated (2g)
  • 2 tbsp Fresh Dill, finely chopped (10g)
  • 1/4 tsp Cracked Black Pepper (1.5g)
  • 8 oz Premium Cold-Smoked Salmon, cut into 1-inch strips (225g)
  • 2 tbsp Nonpareil Capers, drained (30g)
  • 1/2 Small Red Onion, thinly shaved (35g)
  • Fresh Dill sprigs for garnish

Instructions:

  1. In a small mixing bowl, combine the softened cream cheese, lemon juice, lemon zest, chopped dill, and black pepper.
  2. Use a rubber spatula or whisk to whip the mixture until it is aerated, light, and holds a soft peak.
  3. Prepare the salmon by taking a 1-inch strip and rolling it loosely from one end to the other to create a rosette shape. Repeat for all pieces.
  4. Place the rye crisps on a serving platter. Spoon or pipe a small amount of the cream cheese mixture onto each crisp.
  5. Top each bite with a salmon rosette, a few capers, a slice of shaved red onion, and a small sprig of fresh dill.