Ingredients
Method
1.Oil six holes of a 12-hole (⅓-cup/80ml) muffin pan; line with plastic wrap.
2.Beat cheese, sour cream and juice in a small bowl with an electric mixer until smooth. Stir in dill, capers and rind.
3.Cut 12 x 6cm rounds and 12 x 7cm rounds from salmon slices. Place one small salmon round in base of each pan hole; top with 1 tablespoon of cream cheese mixture.
4.Layer with remaining small salmon rounds and another 1 tablespoon of cream cheese mixture. Repeat with larger rounds and remaining cream cheese mixture, finishing with salmon.
5.Cover pan with plastic wrap; refrigerate 1 hour. Remove stacks from pan; carefully remove plastic wrap. Serve salmon stacks, top-side down.
If salmon slices are less than 6cm wide, you can use two pieces side by side. Overlap edges of salmon then press them together gently before cutting out rounds.
Note
