Smoked Salmon on Rye
Delicious smoked salmon is a perennial finger-food favourite; here, we’ve paired it with rich, dark rye bread and a fresh cream cheese and chive topping.
Ingredients
1 x 250g pack Loch Duart Sliced Smoked Salmon
Small bunch fresh Chives (about 10), snipped into very small pieces
60g Cream Cheese
2-3 slices Dark Rye Bread (the flat, very thinly sliced variety) or Pumpernickel
Sea Salt and freshly ground Black Pepper, to taste
Method
Cut each slice of bread into small, evenly sized squares (you will probably get about nine) – these will be the base of the canapés. Cut the smoked salmon slices into small strips. In a small bowl, mix together most of the chives, the cream cheese, a tiny pinch of salt and plenty of black pepper. Dot a small amount of the cheese mixture on each of the bread pieces and spread it slightly, then top each piece with a small twist of salmon. Garnish with the remaining chives, then serve.
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