Smoked Salmon & Herb Cheese On Crackers

Step 1: To make the cheese log, finely chop 75 grams of the salmon and set remaining smoked salmon aside.

Step 2: Beat the cheese and juice in a small bowl of an electric mixer until smooth and then stir in salmon and eschalots and season with salt and pepper.

Step 3: Place a 30cm sheet of foil on a bench and spoon mixture down the centre to form a 25cm long shape (5cm in diameter) and roll up from one long side and wrap tightly in foil and refrigerate for several hours or overnight.

Step 4: Remove foil.

Step 5: To make herb coating, combine all ingredients in a small bowl and sprinkle over a clean sheet of foil and roll cheese log over herbs until well coated and roll up in foil and refrigerate for 1 hour.

Step 6: Cut remaining salmon into 2cm pieces and cut cheese lot into 5mm thick rounds.

Step 7: Just before serving, sandwich rounds between crackers and arrange on a platter and top with salmon pieces and garnish with dill sprigs and serve with lemon wedges. Makes about 30