Ingredients

Instructions

  1. Line 4 holes of a muffin tin ( I use one with rectangular muffins) with cling wrap, using individual pieces for each hole.
  2. Line each opening with the smoked salmon slices so that it goes up the sides and overlaps a little.
  3. In a small mixer combine the remaining ingredients which have been finely chopped( you can add in any salmon left over).
  4. Carefully fill in the cream cheese mixture into the salmon lined muffin tin.
  5. Refrigerate for at least 4 hours.
  6. Take out of the tin, unwrap and decorate with lemons slices, olives or capers.Serve with crackers.