Serves: 6-8

Prep Time: 10 minutes

Freeze Time: 2 hours 

Ingredients

• 100ml/g Creative Base
• 50g capers
• 50g fresh dill, chopped
• 15ml lemon juice
• Salt and pepper
• 200g sliced smoken salmon

Method

• Whip the Creative Base on medium speed until it breaks down to a cream consistency.
• Add capers, 40g dill, lemon juice and salt and pepper to taste. Mix well.
• On a sheet of cling film, lay a 15-20cm length of sliced smoked salmon
• Spoon a thin line of the mixture down the middle of the salmon and using the cling film, roll up the salmon length ways creating a roll. Repeat this process with remaining ingredients until you have several rolls and freeze.
• Remove 30 mins before required. 10 mins before service unroll the salmon and with a hot knife cut into 2-3cm pieces
• Arrange on serving platter and garnish with the remaining dill

Add your own touch

These canapés are delicious on their own but for a tasty alternative, serve on mini toasts with a dill garnish.