Smoked Salmon Envelopes

• 1 packet of smoked salmon 
• White sliced bread, with crusts cut off 
• Citrus Pearl Bursts
• Fresh dill
• 200g cream cheese

Method

1. Preheat the oven to 160°C/140°C Fan/Gas Mark 3.
2. Flatten slices of white bread with a rolling pin. Bring 3 of the sliced corners into the middle and squish between your fingers so they stick together. They should resemble an open envelope shape. Repeat this with more slices until you have enough.
3. Pop in the oven until slightly browned and crispy.
4. Once cooled, use a teaspoon to fill with cream cheese, then add smoked salmon, dill and Citrus Pearls.