- Place the crème fraiche, cream cheese, lemon juice, zest and mustard in a bowl and whisk together
- Add the capers, gherkins, herbs, lemon zest and ¾ of the smoked salmon and fold through
- Season with black pepper and place in a dish.
- Top with the remaining smoked salmon and sprinkle with a little extra chopped dill
- Serve with warm Oatcakes or crispbreads
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