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