On a slice of toasted rye, cool cucumber and dill sit over smoked salmon, and a spoonful of Sweet Horseradish from Domaine des Terres Rouges, clean, herbaceous and gently pungent, gives real character to the crème fraîche underneath.
Serves 4 · 15 min
- Whisk 1/2 cup (120 g) of crème fraîche with 2 tbsp of Sweet Horseradish, a squeeze of lemon and a pinch of salt.
- Toast 8 slices of rye bread and spread them with the horseradish cream.
- Divide 7 oz (200 g) of smoked salmon among the slices.
- Finish with thin cucumber slices, chopped dill and a grind of black pepper.
The star of this recipe: Sweet Horseradish, by Domaine des Terres Rouges.
