1 packet of rye crisp breads
1 tub of cream cheese
2 tbsp. crème fraîche
2 large lemons (juice and zest of 1.5)
1 large bunch of dill, part chopped finely, part sprigs reserved freshly milled black pepper to season
200 g smoked salmon
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 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.