Step 1

Preheat the oven to 200C/400F

Step 2

Roll the slices of bread out until they condense right down, then cut out shapes using a knife or a cookie cutter.

Step 3

Pour the oil onto a plate, then dip each side of the bread base into it and put them onto a lined baking tray.

Step 4

Bake for 10 minutes or until crisp, then allow to cool completely.

Step 5

Blend the smoked salmon, cream cheese, creme fraiche, lemon juice, lemon zest, and chives together until smooth. Season with salt and pepper.

Step 6

Use two teaspoons to quenelle the smoked salmon mousse on top of each canape base.

Step 7

Use another teaspoon to gently top the canapes with pearls of salmon roe.

Step 8

Garnish with a small sprig of fresh dill and serve immediately.