Smoked Salmon Tartines with Caper and Red Onion Chutney

Method

For the CHUTNEY:

Stir the onion, capers, lemon juice, dill and mustard seeds together in a small bowl.

Lightly season with salt.

For the TARTINES:

Blend the sour cream, cream cheese and chives together in another small bowl.

Lightly season with salt.

Spread the cream cheese mixture over the toasted baguette.

Place 1 slice of salmon on each baguette, and top with a spoonful of the chutney.

Move the tartines to a platter, finished with a sprinkling of finely grated lemon peel over each and serve.