Prep the Cream Cheese Mixture: Combine the softened cream cheese, chopped dill, and a drizzle of olive oil in a bowl. Stir until smooth and thoroughly mixed. Season with a pinch of salt and pepper to taste. I tend to be a bit cautious with the salt since the smoked salmon is already salty.
Layer the Salmon: Arrange the smoked salmon slices on a clean chopping board. Depending on your preference, you can roll them up or keep them flat. If you’re in a hurry, just ensure the slices are prepared for assembly!
Assemble the Appetizer: Spread a generous layer of dill cream cheese mixture on each slice of salmon. If you are using crostini or crackers, apply the mixture to the crackers first, then top with the salmon. For a more bite-sized option, roll the salmon around the cream cheese mixture.
Garnish and Serve: If you have capers, add a few to the salmon rolls for an extra burst of flavour. Serve immediately, or chill for up to 30 minutes before serving for a firmer, slightly more defined texture.
