Smoked Salmon Topping

1 Packet of Smoked Salmon (Med)
1 Tbsp Capers rinsed and minced
4 Tbsp chopped parsley
200ml creme fraiche
Juice 1/2 lemon
Salt and pepper
Good pinch Cayenne Pepper
Crackers or Brown bread or Rye Bread.

1. Cut salmon up into small pieces with scissors.
2. Add rest of ingredients and stir gently until just mixed to a soft pate.
3. Keep in fridge until ready to use.