Makes 50 canapés

8 oz smoked fish
3 T mayo
2 hard boiled eggs chopped
1 T red bell pepper tapenade
1 tsp mustard
2 celery stalk chopped (may substitute or add green apple)
Fresh Ground Pepper

Topped with a dried cranberry and julienne of spring onion and served on a multigrain flatbread (I like Wasa)