Gravlax And Dill Crème Fraîche On Rye Bread Recipes

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GRAVLAX AND DILL CRèME FRAîCHE ON RYE BREAD



Gravlax and Dill Crème Fraîche on Rye Bread image

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

Provided by English_Rose

Categories     Scandinavian

Time 20m

Yield 24-30 canapes

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 26.6, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.1, Sodium 36.6, Carbohydrate 2.7, Fiber 0.3, Sugar 0.2, Protein 0.5

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