Smoked Salmon on Rye with Caper Sauce

Smoked Salmon on Rye with Caper Sauce

Print page save to MyEats

To serve – 4
Preparation time- 15 minutes

Easily assembled – but still retaining that summery freshness.


142 ml soured cream 1 tbsp capers, rinsed and sliced 1 tbsp Dijon mustard 8 slices rye bread 2 large gherkins, roughly chopped 100 g smoked salmon or gravadlax 1 bag mixed salad leaves Vinaigrette dressing 1 lemon, cut into wedges


  1. Mix the soured cream, Dijon mustard and capers together and season. Spoon the mixture on top of the rye bread.
  2. Scatter the gherkins over the soured cream mixture and arrange the smoked salmon or gravadlax on top.
  3. Sprinkle freshly grated black pepper over and serve with the dressed salad and a lemon wedge.

Coming soon- Where to buy Wot Eat ingredients NEAR YOU.

CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).