Nordic appetiser board. Picture: Supplied
Ingredients
½ cup crème fraîche
Assorted pickles
170g smoked salmon
8 rye toasts or crackers
½ English cucumber, thinly sliced
2 medium heirloom tomatoes, sliced
3 medium-boiled eggs, halved
3 tbsp capers
Lemon wedges
Flaky salt
Cracked black pepper
Method
1. Spoon crème fraîche into a bowl and place on a large board or platter.
2. Arrange pickles, salmon, rye toasts (or crackers), cucumber, tomatoes, eggs, capers and lemon wedges on the platter.
3. Sprinkle the eggs with salt and pepper.
Recipe supplied by Sarah Simms Hendrix for Eating Well
For more news your way, download The Citizen’s app for iOS and Android.