Out of all the food I made last weekend, the smoked salmon appetizer is the only one that I have a photo for and only because I had left-over salmon in the fridge and a few extra squares of bread and made a few at home.  It was very popular and the first thing to run out.

It’s an EXTREMELY simple thing to make and the perfect example where a few good ingredients do all the hard work.

Smoked Salmon on Pumpernickel with Wasabi Creme Fraiche

  • Take a packet of pumpnickel and cut into bite-sized pieces.  In my case, I just quartered each slice but you could use a cutter if you want fancy shapes.
  • Shred some smoked salmon and arrange generously on top of the bread.
  • Mix some wasabi (fresh if you can get it, tube if you can’t, or horseradish if you prefer) into your tub of creme fraiche.  Start slowly – you don’t want to add too much.  Your goal should be a peppery tingle amid the creamy tang.  Dollop this on top of the salmon.
  • Top with a sprig of dill.

Et voila!  See.  I TOLD you it was easy.