Gravad lax and dill crème fraîche on rye bread
By: Jo Pratt From: Good Food Live
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Gravad lax and dill crème fraîche on rye bread
- Prep time:
- 20 mins
- Cook time:
- Serves:
- Makes 24-30
A delicious canapé from Jo Pratt combining Swedish salmon, French Pernod and creamy dill and crème fraîche
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Ingredients
- grated zest of 1/2 Lemons
- 1 tbsp chopped Dill
- 100ml Crème fraîche
- 1 tbsp Pernod
- freshly ground salt and black pepper
- 4 pieces of thinly sliced rye bread
- 200g sliced gravadlax Salmon
To garnish:
- Dill
- lemon rind
Method
1. In a small bowl, mix together the lemon zest, chopped dill, crème fraîche and Pernod. Season with salt and pepper and set aside.2. Cut the rye bread into 24-30 bite sized squares, about 3cm square. Spoon a small amount of the crème fraîche mixture on top of each square of bread. Cut the gravad lax salmon into small pieces and arrange a piece on top of the crème fraîche.
3. Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
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