Salmon...cheese stacks

• 6 tbsp mascarpone
• 1 tbsp capers , rinsed and drained and chopped
• 2 tbsp chives , chopped , plus extra for decoration
• 1 lemon , juiced and zested
• 8 thin slices wholemeal bread
• 4-6 slices smoked salmon
1. Mix the mascarpone, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny. Season really well.
2. Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon. Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
3. Carefully cut each into 6 bite-sized squares with a serrated knife. Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.
• 48 kcalories, protein 2.7g, carbohydrate 4.4g, fat 2.3 g, saturated fat 1.2g, fibre 0.5g, salt 0.44 g

Salmon & Cucumber Canapes

Salmon & Cucumber Canapes

Ingredients

7	slices  Whole Wheat Bread
1	(6 ounce) can skinless, boneless salmon, drained
3	tablespoons mayonnaise
2	tablespoons chopped red onion
2	tablespoons chopped celery
1	tablespoon lemon juice
1/4	teaspoon dried dillweed
1/4	teaspoon salt
1/8	teaspoon pepper
14	thin cucumber slices
	Fresh dill sprigs (optional) Method Cut 2 rounds from each bread slice with 2-inch cookie or biscuit cutter; place on baking sheet. Broil until lightly toasted on both sides; cool. Combine salmon, mayonnaise, onion, celery, lemon juice, dillweed, salt and pepper in small bowl. Top each bread round with cucumber slice and about 1 tablespoon salmon mixture. Garnish with dill sprig, if desired. Make fresh bread crumbs from the leftover bread scraps. Tear the bread into pieces and place in a food processor or blender container. Process to form fine crumbs. Store crumbs in a zip-top plastic freezer food bag. Freeze for up to three months.