Gravad lax and dill crème fraîche on rye bread

A delicious canapé from Jo Pratt combining Swedish salmon, French Pernod and creamy dill and crème fraîche
By Jo Pratt
Gravad lax and dill crème fraîche on rye bread
  • Rating:
  • Serves: Makes 24-30
  • Prep Time: 20 minutes
  • Effort: medium



  • grated zest of 1/2 lemons
  • 1 tbsp chopped dill
  • 100 ml crème fraîche
  • 1 tbsp Pernod
  • freshly ground salt and black pepper
  • 4 pieces of thinly sliced rye bread
  • 200 g sliced gravadlax salmon

To garnish:

  • dill
  • lemon rind


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

2. Cut the rye bread into 24-30 bite sized squares, about 3cm square. Spoon a small amount of the crème fraîche mixture on top of each square of bread. Cut the gravad lax salmon into small pieces and arrange a piece on top of the crème fraîche.

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

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