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Scandi-style rye canapés

  • Timer Prep 15 min
    Cook 5 min
  • Chef hat Easy


Zest the lemons.


  1. 1 Heat oven to 180°C/160°C fan/gas mark 4. Brush the rye bread with a little olive oil. Toast until crispy.
  2. 2 Season the crème fraîche with lemon zest, sea salt and cracked black pepper.
  3. 3 Top each toast with a small dollop of the lemon crème fraîche, a slice of salmon and micro salad. Serve with some pickled cucumber on the side.