Smoked Salmon Canapés


  • 8 slices Kingsmill Tasty Wholemeal
  • 150g cream cheese
  • Grated zest of 1 lemon
  • 200g Budgens Best smoked salmon
  • Small bunch fresh dill
  • Freshly milled black pepper


  1. Toast the bread on both sides then cut out 16 x 5cm circles. An up-side-down eggcup can be used to cut around.

  2. Beat the cream cheese in a small bowl to loosen and stir in the lemon zest.

  3. Spread a little cream cheese on each circle of toasted bread. Top with smoked salmon and a small sprig of dill.

  4. Season with freshly milled black pepper to serve.