Smoked Salmon with Apple and Toasted Bread
Ingredients
- 200 g / 7 oz smoked salmon, flaked into tender pieces
- 80 g / ⅓ cup crème fraîche or full-fat Greek yogurt
- 26 g / 2 tbsp mayonnaise
- 1 small apple (about 150 g / 5 oz), peeled and finely diced
- 60 g / ¼ cup red onion, very thinly sliced
- 15 g / ¼ cup fresh dill, finely chopped (plus sprigs for garnish)
- 5 g / 1 tsp mixed salad herbs (such as chives, parsley, or chervil), optional
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Toasted bread, for serving – preferably rye or sourdough, cut into small squares
Instructions
1. In a large bowl, gently fold together crème fraîche, mayonnaise, diced apple, sliced red onion, dill, salad herbs (if using), salt, and pepper
2. Add the smoked salmon and lightly mix, taking care not to break up the ribbons of fish
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend
4. Toast the bread until golden and crisp, then cut into bite-sized squares
5. Just before serving, spoon the salmon mixture into small glasses, bowls, or serve family-style on a platter
6. Top each portion with a piece of toasted bread and a fresh dill sprig for garnish
Tools
- Bowl
- Spoon
- Knife
- Cutting Board
- Toasting Pan or Oven
- Serving Dishes or Glasses
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