Gravlax and Dill Crème Fraîche on Rye Bread

Total Time
20mins
Prep 20 mins
Cook 0 mins

A delicious canapé combining Swedish salmon, Pernod and creamy dill and crème fraîche.

Ingredients Nutrition

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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