Smoked Salmon Canapés

Method

1. 01

   Step 1: Cut the bases

   Trim the crusts and cut three 3 cm squares from each slice. One slice gives exactly three canapés, so eight slices make 24.

2. 02

   Step 2: Dry the bread

   Spread the squares on a tray and dry for 6 minutes at 160°C. They should feel dry to the touch but not turn into croutons. Cool completely.

3. 03

   Step 3: Whip the cheese

   Beat the cream cheese with the zest of half the lemon and plenty of pepper for a minute. It lightens and holds a swirl instead of spreading flat.

4. 04

   Step 4: Fold the salmon

   Cut the salmon into 3 × 6 cm strips and fold each one into loose pleats or a rosette. Folded salmon stands up on the canapé; a flat slice slides off.

5. 05

   Step 5: Assemble

   A teaspoon of cheese on each square, then the salmon, a caper and a frond of dill. Press the salmon into the cheese so it anchors.

6. 06

   Step 6: Add lemon last

   A few drops of juice just before serving. Add it earlier and the acid bleaches the salmon to a dull grey-pink.

7. 07

   Step 7: Chill briefly, then serve

   Fifteen minutes in the fridge under film sets the cheese. Once out, they hold their shape on the platter for about two hours.