Gravlax and Dill Crème Fraîche on Rye Bread

Name: Gravlax and Dill Crème Fraîche on Rye Bread
Prep time: 20 min
Total time: 20 min
Yield: 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); dill; lemon rind

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Recipe by English_Rose

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

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READY IN: 20mins

YIELD: 24-30 canapes

UNITS: US

INGREDIENTS

Nutrition

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

In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
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.
Garnish with a small sprig of dill and a couple of strips of grated lemon rind.

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