With a rich smoke heritage, our premium, authentic salmon products enable endless pairing options to please the palate

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Smoked Salmon Smørrebrød with Feta & Dill

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Serves

4

Ingredients

Latitude 45 Cold Smoked Salmon

1/2 fennel bulb, halved lengthwise, cored and very thinly sliced

3 tsp fresh lemon juice

3 tbsp crème fraîche

1 1/2 tbsp skyr (Icelandic yogurt) or Greek yogurt

1 tbsp fresh horseradish, finely grated

Pinch of sugar

Kosher salt

Unsalted butter, softened

4 slices of dense rye bread

Dill sprigs

Instructions

  1. Fill a medium bowl with ice water. Add the sliced fennel and let sit about 10 minutes. Drain well and pat dry. In a medium bowl, toss the fennel with 1 tsp of lemon juice.
  2. Meanwhile, in a small bowl, mix the crème fraîche with the skyr/Greek yogurt, horseradish, sugar and the remaining 2 tsp of lemon juice. Add salt to taste.
  3. Use circle cookie cutter to cut circles out of rye bread. Spread butter on the rye bread and carefully dollop the horseradish crème. Roll up a slice of Latitude 45 Cold Smoked Salmon and place on top of the crème.
  4. Sprinkle some fennel and feta on each slice. Garnish with dill and enjoy!

Make Ahead: The horseradish crème can be refrigerated overnight.

Smoked Salmon Smørrebrød with Feta & Dill

10 mins Smoked Salmon Smørrebrød with Feta & Dill Serves 4 Ingredients: Latitude 45 Cold Smoked Salmon 1/2 fennel bulb, halved lengthwise, cored and very thinly sliced 3 tsp fresh lemon juice
 3 tbsp crème fraîche
 1 1/2 tbsp skyr (Icelandic yogurt) or Greek yogurt 
 1 tbsp fresh horseradish, finely grated Pinch of sugar Kosher salt
 Unsalted butter, softened 4 slices of dense rye bread
 Dill sprigs