A lovely twist to a proven classic, with a generous dash of Scotch.
Using your fingers, shred ⅔ of the smoked salmon and put in a food processor with the Scotch. Reduce to a purée. Set aside the remaining smoked salmon to garnish later.
Add the room temperature cream cheese. Blend well to obtain a spreadable purée. Add milk to achieve the desired texture if needed.
Cut the bread into 1 ½-inch bite-size squares.
Place a heaping spoonful of smoked salmon cheese on each canapé. Garnish with a strip of smoked salmon, dill and cracked pepper.