You can't go wrong with dill, smoked salmon and garlicky cream. Keep this recipe up your sleeve for a really easy party nibble.
Preheat oven to 180C/350F/Gas 4.
Bake the whole head of garlic for 30-45 minutes or until the cloves are tender.
Pull the head apart and squeeze the contents of each clove, which will now be like a paste, into a food processor.
Pour in the double cream and half the dill, and pulse gently to combine.
Place the salmon onto the crispbreads. Spoon over the cream and scatter over the remaining dill.
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