Cut out squares of cling film and line 4 mini pudding / dariole moulds.

Using 50g (1.8oz) of salmon slices for each mould, line each one, allowing them to overlap slightly.

Finely chop the (second reference to) smoked salmon and add to a bowl. Add the cream cheese, snipped chives and finely grated lemon zest. Season with freshly ground black pepper and combine well. This is what you should have ready:

Divide the cream cheese mixture between the four moulds.

Using the overlapped salmon slices, fold up and close the little parcels.

(If you are making this ahead of time, simply close up by covering with the overlapping clingfilm and place in the fridge until needed.)

To serve, tip the moulds upside down and remove the cling film.

*Serve spread on keto crackers, toasted keto bread slices or simply serve with a rocket (arugula) salad (*not included in macros).