Grissini wrapped in smoked salmon

PREPARATION  20 minutes

MAKES  24

125 g (4½ oz) cream cheese, at room temperature

1–2 tablespoons dill, chopped

¼ teaspoon lemon zest, finely grated

24 ready-made grissini

8–10 slices smoked salmon, cut into thin strips

Mix the cream cheese, the fresh dill and lemon zest in a bowl until the dill is well distributed. Season, to taste, with salt. Spread some of the cream cheese mixture onto three-quarters of each length of grissini. Wrap the salmon around the stick, over the cheese, securing it with more cheese. Repeat with the remaining grissini.

Prepare grissini close to serving (up to about 30 minutes before) as the biscuits will start to soften once the cheese is spread on them.