Makes: Approx 40 serves
Prep Time: 10 Minutes
1 packet Huntley & Palmers Chilli Relish Flatbread Minis
200g packet smoked salmon slices
200g crème fraîche
75g cream cheese
1 tablespoon dill, dried or fresh and finely chopped
Zest and juice from ½ lemon
Sea salt and freshly-ground pepper, to taste
Place crème fraîche and cream cheese in a large bowl. Mix well to create a smooth texture with no lumps. Add dill, lemon juice and lemon zest, and season with salt and pepper.
Dollop a small amount of mixture onto each Huntley & Palmers Chilli Relish Flatbread Mini.
Make a salmon rosette by cutting salmon into pieces approximately 2cm x 5cm. Roll strips into a spiral, and pinch gently at one end so the top opens out to look like a rose. Place on the dill cream and serve immediately.
Serve on a gorgeous platter of your choice with at least a finger space between each cracker.
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