Millefeuilles de saumon fumé, fines herbes et fromage frais

Ingrédients

• 6 tbsp mascarpone
• 1 tbsp capers rinsed and drained and chopped
• 2 tbsp chives plus extra for decoration
• 1 lemon juiced and zested
• 8 thin slices wholemeal bread
• 4-6 slices smoked salmon

Préparation

1. 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. 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. 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.