Gravlax and Dill Crème Fraîche on Rye Bread

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

Directions

1. 1

   In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.

2. 2

   Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the crème fraîche 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.

3. 3

   Garnish with a small sprig of dill and a couple of strips of grated lemon rind.