If our Boxing Day Bagel recipe is too much and you’re looking for something a little lighter (and healthier!), then why not give our smoked salmon on rye bread a go.

Serves 20

• 200g John Ross Jr Traditional Smoked Salmon
• 2 x packs of cream cheese
• 1 pack of the best rye bread you can find
• A handful of dill, chopped into ‘mini sprigs’

If unsliced, slice the rye bread into slices approximately 4-5mm thick.

Lay out the slices and then take a round object, such as a tall yet thin glass, and place it on the bread before cutting around it so that you’re left with a small, circular piece of rye bread.

Take a teaspoon of the cream cheese and spread on each of the pieces of rye bread before taking the smoked salmon (200g cut into approximately 20 pieces) and laying it on top.

Finish by placing a small segment of dill on each of the pieces. Place on a large dish with two lemon halves to serve.