Fresh, quick, and healthy – Try our smoked salmon, caper cream and coral lettuce on rye.

Coral Lettuce

Smoked Salmon
& Caper Cream
On Rye

PREP TIME
5MINS

COOK TIME
5MINS

SERVES
2

INGREDIENTS

  • 125g crème fraiche
  • 3 tsp horseradish cream
  • 3 tsp drained baby capers
  • ½ lemon, rind finely grated
  • 1 tbs chopped chives
  • 4 slices rye or dark rye bread, toasted
  • 1 green coral lettuce
  • 350g sliced smoked salmon

PICKLED RADISH

  • 2 tbs caster sugar
  • 1 lemon, juiced
  • ¼ cup apple cider vinegar
  • 6 purple or red radish, trimmed, very thinly sliced into rounds

METHOD

1. For pickled radish; Place the sugar, lemon juice and vinegar in a non-metallic bowl, stir until dissolved. Season with salt and pepper. Add the radish and stir to coat. Cover and refrigerate for 1 hour.

2. Combine crème fraiche, horseradish, capers, lemon rind and chives.  Spread thickly over the rye bread. Remove 8 leaves from the lettuce, wash and pat dry. Arrange over the crème fraiche. Top with salmon and drained pickled radish. Season. Serve.

Recipes