Smoked salmon gateaux with mustard grain dressing

Method

1. Beat the cream cheese, lemon juice and chives together until smooth and creamy; season to taste with salt and freshly ground black pepper.

2. Line 4 pastry cutters (5cm diameter) with food wrap. Using another 5cm pastry cutter, cut 12 circles of smoked salmon and 12 circles of crêpes.

3. Place a crêpe round on a baking tray, followed by a thin layer of cream cheese mixture. Cover with a smoked salmon circle, another thin layer of cream cheese and another crêpe round. Repeat the process and cover the stacks with food wrap and place the gateaux in the fridge to set.

4. To make the dressing, mix the mustard with the oil and lemon juice and season to taste. (If you find that the dressing is too thick, thin it down with a little warm water).

5. Remove the food wrap and place a gateau in the centre of each of 4 serving plates. Arrange a small handful of salad leaves on each plate, and top with a slice of smoked salmon rolled up to resemble a rose. Drizzle with dressing and serve.