Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 1/2 bulb fennel, thinly sliced lengthways
- 1/2 large granny smith apple, cored and thinly sliced
- 3teaspoons lemon juice, fresh
- 4tablespoons creme fraiche, reduced fat
- 2teaspoons horseradish cream
- 4 slices rye bread
- 250grams oak smoked salmon
- 1/4 pack dill (for garnish)
Description
Fennel, apple and horseradish give this smoked salmon rye toast Scandinavian flavour.
Method
Step 1 of 3
Thinly slice the apple and fennel with a mandolin, if possible. Place in a bowl and cover with ice cold water. Leave to sit for 10 minutes, drain well, add a teaspoon of lemon juice to the bowl and toss to coat.
Step 2 of 3
Mix the creme fraiche, remaining lemon juice and horseradish cream in a small bowl.
Step 3 of 3
Toast the rye bread. Place a tablespoon of horseradish sauce on each slice, top with smoked salmon, fennel and apple salad and fresh dill and serve.
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