Ingredients
-
Thin slices of pumpernickel bread, cut into squares (any crackers also work well)
-
150g crème fraîche
-
2 tablespoons fresh dill, finely chopped
-
1 1⁄2 tablespoons capers, finely chopped
-
1 teaspoon lemon zest
-
1 teaspoon lemon juice
-
1/2 red onion, thinly sliced
-
1/4 cup white vinegr
-
100g smoked salmon slices
The clean, fresh flavours of salmon really sing when introduced to a hint of smoke.
-
In a bowl, stir together the creme fraiche, dill, capers, lemon zest and juice, seasoned with salt and pepper, until combined. Cover and chill for 20 mins or until ready to use.
-
Make a quick pickle with the red onion by putting the slices in a small bowl, covering with vinegar and letting it sit for 10 min or more.
-
Top pumpernickel slices with a thick smear of herbed creme and a small slice of salmon curled into a rose shape. Add a few slices of pickled red onion and serve.
We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!
