This simple recipe would also work well on toasted bagels, fresh ciabatta or pumpernickel bread. It is such a handy combination, perfect for breakfast, lunch, or in smaller portions to enjoy with a wee glass of something on a lazy afternoon.

1. Put the ricotta, cream cheese, feta and lemon zest in a small food processor and whiz until smooth. Store in a sealed container in the fridge for up to 5 days.

2. Whisk the vinegar, sugar and salt together in a non-reactive (not metal) bowl. Add the onion and stir to combine. Leave to soak for 30 min.

3. Toast the bread, top with rictooa feta whip, salmon slices and drained red onion.

4. Garnish with capers, caperberries, dill and poppy seeds to serve.

Enjoy!