Smoked Salmon Smørrebrød with Feta & Dill
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
Unsalted butter, softened
4 slices of dense rye bread
- 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.
- 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.
- 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.
- Sprinkle some fennel and feta on each slice. Garnish with dill and enjoy!
Make Ahead: The horseradish crème can be refrigerated overnight.