Herbed creme & smoked salmon on pumpernickel

 Herbed creme & smoked salmon on pumpernickel

Ingredients

  • Thin slices of pumpernickel bred, cut into square quarters
  • 150g creme fraiche
  • 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.
  1. 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.

  2. 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.
  3. 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.


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