Name: Hot-smoked salmon on rye with horseradish creme fraiche
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 100g creme fraiche; 11.80 gm finely grated fresh horseradish (see note); 4 thick slices rye bread, toasted; 250g hot-smoked salmon, flaked; Micro herbs (see note), to serve; Extra virgin olive oil, to serve; Lemon wedges, to serve

Hot-smoked salmon on rye with horseradish creme fraiche

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Prep Time:
10 minutes

Cook Time:

Total Time:
10 minutes

Celebrate Australia Day with woodfired salmon and fresh local produce.

Ingredients:

100g creme fraiche
11.80 gm finely grated fresh horseradish (see note)
4 thick slices rye bread, toasted
250g hot-smoked salmon, flaked
Micro herbs (see note), to serve
Extra virgin olive oil, to serve
Lemon wedges, to serve

Instructions:

Combine the creme fraiche and horseradish in a bowl, mix well, and season to taste.
Spread a generous amount of horseradish creme fraiche on the toast, then layer with the salmon and sprinkle with micro herbs. Drizzle with oil, season, and accompany with lemon wedges.

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