Smoked wild salmon crostinis, herbed cream cheese and pickled shallots

1. To the cream cheese add the herbs, lemon zest and juice of half the lemon (to start). Stir until combined. Season with salt to taste. Add lemon juice as needed.
2. In a small pot, bring the white wine vinegar, water, honey and salt to a boil.  in a small pot.
3. Put the shallots in a heat-proof container and pour the hot liquid over them. 
4. Place in the fridge uncovered. Once cooled they are ready for use. Store covered in the fridge for up to 2 weeks.
5. Assemble by smearing about 1-2 tsp of cream cheese on each crostini. Top with a slice of smoked salmon and garnish with pickled shallots.

Serve with Nobilo Sauvignon Blanc and enjoy responsibly!