Salmon Bon Bons

Ingredients

875g Tassal Tasmanian smoked salmon slices
24 baby Boconcini balls
200g dill pesto
24 chives, blanched
Sliced lemon to serve
Dill leaves to garnish

Remove Tassal smoked salmon from packaging and separate the slices a couple at a time. Lay slices flat on a board and slice in half. Place a small dollop of pesto into the centre of each slice of smoked salmon, then top with a baby Boconcini cheese. Gather up the edges of the smoked salmon to make a parcel and secure gently with a chive tying off firmly. Trim chive decoratively. Repeat with remaining smoked salmon and cheese. Arrange the smoked salmon bon bon’s on a large serving platter and garnish with sliced lemon and dill leaves.