Smoked Salmon on Dark Rye

Method

Prepare pickled red onion by slicing the onion and placing slices in a bowl with apple cider, sugar and a good sprinkle of salt. Mix and let sit at room temperature for half an hour.

Whip cream cheese and add chopped chives. The consistency should be nice and smooth. Lightly toast Freya’s Roggenbrot Dark Rye in a toaster and let the toast cool for a minute or two.

Then it’s time for assembly. Start with your Roggenbrot Dark Rye and add a thick layer of cream cheese mixture, followed by slices of cold smoked salmon. Finish with slices of pickled red onion, capers and a squeeze of lemon juice. Season and enjoy.