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Hot-smoked salmon on rye with horseradish creme fraiche

Name: Hot-smoked salmon on rye with horseradish creme fraiche
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 100g creme fraiche; 2 teaspoons finely grated fresh horseradish; 4 thick slices rye bread, toasted; 250g hot-smoked salmon, flaked; Micro herbs (see note), extra virgin olive oil and lemon wedges, to serve

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10m

Hot-smoked salmon on rye with horseradish creme fraiche

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by David Prior

delicious. contributor

Oct 03, 2015

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

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

Method

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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