Crispy Rye Bread with Gravlax

A great snack!

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

4 pieces Finn Crisp or other thin, crispy rye toast or cracker

6 to 8 medium almond potatoes

1 tbs. lemon juice

1 tbs. capers

1 tbs. finely chopped dill

3 tbs. olive oil

Salt and pepper to taste

3 to 4 hard boiled eggs, sliced

½ lbs. (225 g) gravlax, thinly sliced

1 small red onion, thinly sliced

2 tbs. crème fraîche

1 to 2 tsp. water

1 tsp. finely grated horseradish

4 tsp. beluga caviar or salmon roe (optional)

PREPARATION:

• For the potato salad: Cook the potatoes, with their skin on, over gentle heat, until just tender. Meanwhile, make the dressing by mixing lemon juice, olive oil, dill, capers, salt and pepper. Strain the potatoes and set aside for a minute to steam dry and cool slightly but not entirely. Slice the potatoes thinly. Fold warm potatoes into the dressing. Set aside.

• For the dressing: In a small bowl, combine crème fraîche, horseradish, water, and mix well. Add salt and pepper to taste.

• Arrange slices of potatoes, eggs, red onion and Gravlax neatly on each crisp. Drizzle with horseradish dressing and top of with caviar or salmon roe (if using).