smoked salmon on rye bread with crème fraîche and fennel

This open-faced sandwich is a must-try. The delightfully silky crème fraîche and grated lemon zest offset the richness of the smoked salmon perfectly. Sprinkle some freshly chopped fennel on top, and you have a fantastic throw-together lunch.

Ingredients:

6 slices of rye sourdough
1 cup crème fraîche
300g smoked salmon
large handful of fresh fennel or dill, finely chopped

zest of 1 lemon

Method:

Spread each piece of bread with 2 tablespoons of crème fraîche, then top with the smoked salmon, fennel or dill, and a small scattering of lemon zest.

Serves 3–4

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