A brilliant canape for serving lots of people which can be prepared ahead of time. They freeze brilliantly, so can be made up to a month in advance and just taken out, and chopped into squares 10 minutes before, leaving at room temperature. Keep in the fridge until required.
300g Curd Cheese
Finely grated zest of 1/2 Lemon
A good handful of fresh fill, chopped
Salt and freshly ground pepper
6 slices of dense brown bread
400g smoked salmon slices
Dill to garnish
Line a 33 x 23 cm flat baking tray with clingfilm. If it wont stick, wet the tin slightly.
Mix the curd cheese, lemon zest, and chopped dill together in a bowl and season with salt and pepper.
Remove the crusts from the bread and arrange on the tray as one large piece with no gaps
Cover the top of the bread with curd cheese mix ensuring all the corners are covered. It should look like one large piece of cheese covered bread.
Add the smoked salmon slices over the cream cheese, into all of the corners as before.
Cover with cling film, and chill for at least 4 hours.
If preparing ahead, freeze at this point.
Cut into about 96 squares, bearing in mind where the bread pieces join.
Add dill to decorate.