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.