1. Set the oven to 200 degrees.

2. Cut the rye bread into 3mm thick slices and then into two.

3. Put the bread into a large mixing bowl and lather generously in olive oil and salt.

4. Line a baking tray with greaseproof paper and line up the pieces of bread.

5. Bake for about 6 minutes, then turn each piece over and bake for another 3-4 until the bread is just crisping up. Remember it will continue to crisp when taken out of the oven. You may need to do this in batches.

6. Allow the bread to cool completely.

7. Put the crème fraiche into a piping bag and pipe a small amount onto each piece of bread.

8. Cut the salmon into 3mm pieces, then in half again and place on the crème fraiché.

9. Squeeze over the lemon, crack black pepper on top and garnish with a sprig of dill before transferring to a serving plate.

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Beetroot Cured Smoked Salmon Canapés

SERVES:

Makes 60

400g H.Forman Beetroot cured Royal Fillet

 

1 loaf of Ole & Steen seeded rye

 

200ml crème fraiche

 

Dill, picked into 60 ‘little trees’

1 lemon

Black pepper

 

Olive oil

Note: You don’t have to use the beetroot cured fillet, or even Royal Fillet for this to work. If you use regular smoked salmon, try rolling it up to make it prettier.

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Beetroot Cured Smoked Salmon Canapés