- 1 head of garlic
- 100g/3½oz salmon, sliced
- 150ml/5fl oz double cream
- 20g/1oz dill, chopped
- 4 crispbreads
- Preheat oven to 180C/350F/Gas 4.
- Bake the whole head of garlic for 30-45 minutes or until the cloves are tender.
- Pull the head apart and squeeze the contents of each clove, which will now be like a paste, into a food processor.
- Pour in the double cream and half the dill, and pulse gently to combine.
- Place the salmon onto the crispbreads. Spoon over the cream and scatter over the remaining dill.