8 thin slices of rye bread
800 g gravlax or smoked salmon
200 g ricotta cheese
2 tbsp baby capers
1 lemon, zest
fresh dill sprigs to serve
pickled onion to serve, optional
1
Toast the rye and spread with ricotta cheese. Top with slices of gravlax.
Place tartines on a serving plate and scatter with baby capers. Zest the lemon over the top and finish with sprigs of dill to serve.
2
To make a quick pickled onion. Cut the onion very Finley and place in a small bowl. Make a brine with 1/2 cup of water and 1/3 cup white vinegar. Add 1 tbsp salt and 1 tbsp sugar and dissolve into the liquid . Poor this over the onion making sure it is submerged and allow it to sit for 30 minutes. Drain the liquid off. Top each tartan with a little onion.
Ingredients
8 thin slices of rye bread
800 g gravlax or smoked salmon
200 g ricotta cheese
2 tbsp baby capers
1 lemon, zest
fresh dill sprigs to serve
pickled onion to serve, optional
