Smoked Salmon and Jarlsberg on Rye Bread
Prep: 15min
|
Servings: 4
|
Cook: T0M
Heated smoked salmon and Jarlsberg on rye bread is a recipe with fresh ingredients from the category of sandwich breads. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g hot-smoked salmon skinless (4 pieces)
- 100 g Jarlsberg, very thinly sliced (or grated)
- 4 slices whole-grain rye toast
- 4 good handfuls mixed salad mixes (ready in a bag)
- 1 bulb fennel (cleaned and thinly sliced)
- 2 dessert spoons plain yogurt
- 2 dessert spoons low-fat crème fraîche
- 2 dessert spoons lemon juice
- Salt (and freshly ground pepper)
- lemon wedges for serving
Instructions
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1.
First prepare the salad dressing: in a large bowl whisk together yogurt, crème fraîche, and lemon juice; season to taste. Add the mixed greens and fennel slices and gently fold with the dressing. Set aside. On two serving plates place one slice of rye bread, top with Jarlsberg, then add a smaller portion of the salad.
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2.
Finally distribute the hot-smoked salmon in bite-sized pieces over the bread. No need for perfect styling; this is a rustic dish. Serve the breads with the remaining salad and lemon wedges.
