Gravlax and Dill Crème Fraîche on Rye Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A delicious canapé combining Swedish salmon, Pernod and creamy dill and crème fraîche. Ingredients:
1/2 lemon, zest of, grated |
1 tablespoon dill, chopped |
3/8 cup creme fraiche |
1 tablespoon pernod |
salt and black pepper |
4 pieces rye bread, thinly sliced |
8 ounces gravlax, sliced (salmon) |
dill |
lemon rind |
Directions:
1. In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
2. Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the crème fraîche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
3. Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
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