Gravlax and Dill Crème Fraîche on Rye Bread

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

• Ready In: 20 mins
• Yields: 24-30 canapes

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)

• To garnish

•  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.