In a bowl, mix the Vermont Fromage Blanc, lemon juice, dill, salmon and capers. Add a pinch of salt and pepper to taste.

Carefully wash and dry lettuce leaves removing the main vein.

Scald chives for 2 seconds and immediately place in ice water.

In the center of each leaf place 2 tbsp of the cheese and salmon mixture. Tie each with a chive sprig.

Keep refrigerated until serving.