DEVILED SMOKED SALMON WITH WASA CRISPBREAD

180g (6oz) smoked salmon, chopped

180g (6oz) fresh goat cheese

1 tbsp (25ml) mayonnaise

1 hard-boiled egg, finely chopped

1 tbsp (25ml) chopped fresh dill plus more for garnish

Cayenne pepper to taste

Freshly ground pepper to taste

Combine all ingredients in a food processor and pulse until mixed but not too fine.  Refrigerate for 2 hours before serving.

Serve on Wasa crispbread, any variety, and garnish with fresh dill.