your turn to create
Take half of the smoked salmon and break it into pieces in a bowl. Gently mix in the Boursin® Cheese Garlic & Fine Herbs, taking care to preserve the unique texture of the cheese. Place in the refrigerator to chill.
Cut the rest of the smoked salmon slices to the size of the crackers. If they are not exactly the same size, we promise not to tell.
Cut the apple into 3mm-thick slices. Then, cut each slice lengthwise into 3 and, widthwise into 4 in order to get 2cm-by-3cm cubes of apple. Store in water with lemon juice.
Spread the salmon and Boursin® Cheese Garlic & Fine Herbs mixture onto the crackers! Next place the extra slices of smoked salmon on top and decorate with the pieces of apple. Finally, season with a quick turn of the pepper mill.
Lemon juice in water is used to prevent the apple slices from browning, but do not leave them for too long.