Gravlax and Dill Crème Fraîche on Rye Bread

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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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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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