Gravlax And Dill Crème Fraîche On Rye Bread - cooking recipe

Ingredients

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)
To garnish
dill
lemon rind

Preparation

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 creme fraiche 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.