8 savoury crackers, thin slices of crusty bread or blinis
snipped chives, to garnish
salt and cracked black pepper
Take 150g of the smoked salmon and add the creme fraiche or Greek yoghurt or mayonnaise. Add the lime juice and season to taste with salt and cracked black pepper. Mix well until everything is combined.
Spoon over your bases, top with the remaining chopped smoked salmon and garnish with the chives.