Black bread crostini with smoked salmon

Name: Black bread crostini with smoked salmon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 discs brown bread (à approx. 60 g); 4 TABLESPOONS Olive oil; 1 piece(s) (60 g) Horseradish; 1/2 bunch Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON + 1 tsp lemon juice; 100 g Fresh cream; 400 g smoked salmon in one piece

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 discs brown bread (à approx. 60 g)
4 TABLESPOONS Olive oil
1 piece(s) (60 g) Horseradish
1/2 bunch Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON + 1 tsp lemon juice
100 g Fresh cream
400 g smoked salmon in one piece

Directions

1
Cut the slices of bread in half lengthwise. Heat 2 tablespoons of oil in a frying pan. Fry 2 slices of bread for about 4 minutes while turning. Place on kitchen roll. Repeat the process with the rest of the bread.
2
Peel and finely grate the horseradish. Wash dill, shake dry, pluck dill tips from the stalks and cut finely. Mix dill and half of the horseradish and season with salt, pepper and 1 tablespoon of lemon juice.
3
Mix the crème fraîche with the rest of the horseradish and season to taste with salt, pepper and 1 teaspoon of lemon juice. Cut the fish into approx. 1 x 1 x 4 cm strips. Spread breads 3/4 with horseradish cream, cover with salmon strips and sprinkle with Gremolata.