Ingredients
1 tub Paradise Beach Purveyors Smoked Salmon & Dill Dip
250g pack of sliced smoked salmon
1 bunch of English spinach
1 pack of sliced pumpernickel
Dill tips for garnish

Method
Spread a layer of cling film on a clean surface such as a chopping board.
Wash and trim the spinach and place in a heatproof bowl of boiling water to wilt for a minute. Remove and drain. 

Lay smoked salmon slices across the cling film in a line to form a base, approximately 20cm long. Next cover the salmon with the wilted baby spinach, and spread with a 2cm layer of Paradise Beach Purveyors Smoked Salmon and Dill Dip. 

Now roll the salmon away from you, pulling back the cling film as you go to form a long sausage shaped roll. Wrap the cling film back over the roll and place in the freezer to harden for 30 minutes

Cut the pumpernickel into 10 rounds. Remove the salmon roll from the freezer and slice crosswise into 10 pieces. Place the pieces onto the pumpernickel rounds and garnish with dill tips to serve.

Makes 10 substantial canapés.