We have a classic pairing of smoked salmon on freshly baked rye bread. The rich, savouriness of the salmon perfectly complements the earthy and aromatic notes of rye, creating a gourmet experience in every bite. For an added twist, consider enhancing this pairing with a touch of tangy crème fraîche and a sprinkle of fresh dill. The creamy texture and subtle acidity of the crème fraîche balance the smokiness of the salmon, while the dill adds a burst of freshness that elevates the entire dish. It's a simple yet sophisticated way to indulge your taste buds.
Ingredients
- 3 Slices Rye Bread
- 100g Smoked Salmon
- 150ml Cream Cheese
- 1 tsp Lemon Juice (fresh)
- 1 tsp Fresh Dill
- 1 Red Onion (sliced thin - for garnish)
- 1 Radish and beetroot (sliced paper thin)
- Ground Black Pepper (for garnish)
Instructions
- Preheat your grill on high and place your bread on a baking sheet.
- Toast on both sides until golden brown (or use a toaster if you have one).
- In a bowl, combine your cream cheese, lemon juice, dill, and a little salt and pepper and stir to combine.
- To assemble: Spread a smooth thin layer of your sour cream mixture onto the bread.
- Add 1-2 slices of smoked salmon on top, then garnish with red onion, dill, radish, beetroot, and fresh ground pepper.
- Serve immediately.