Prep Time: 10 minutes
Serves: 4

Hors d’oeuvres

Devilled Smoked Salmon & Goat Cheese

with Crispbread


8 oz Fumoir La Fée des Gréves Smoked Salmon
4 oz Woolwich Traditional Chevrai
2 tbsp red onion, finely diced
1 tbsp fresh dill, finely chopped
1 tsp fresh lemon juice
capers and fresh dill for garnish
Ryvita Crispbreads

In a small bowl, combine cheese, red onion, dill and lemon juice. Chop smoked salmon and add to cheese mix until well blended. Garnish with fresh dill and capers. Serve with your favourite flavours of Ryvita Crispbreads.