Hot-smoked salmon on rye with horseradish creme fraiche

Cooking Fish Hot-smoked salmon on rye with horseradish creme fraiche

In honour of Australia Day, here is a locally-inspired dish featuring woodfired salmon and the best of fresh produce.

Lables: Egg free Peanut free Shellfish free Tree nut free
  1. Place the creme fraiche and horseradish in a bowl and stir to combine. Season.
  2. Liberally spread horseradish creme fraiche over the toast, then top with the salmon and garnish with micro herbs. Drizzle with oil and season. Serve with lemon wedges.

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100g creme fraiche
2 tsp finely grated fresh horseradish
4 thick slices rye bread, toasted
250g hot-smoked salmon, flaked
Micro herbs , extra virgin olive oil and lemon wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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