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🍽️ Crunchy Rye Bread with Smoked Salmon, Cheese, and Fennel-Yogurt Salad

385 kcal · 30 min · 4 servings

Ingredients

• 400 g hot-smoked salmon skinless (4 pieces)
• 100 g Jarlsberg, very thinly sliced (or grated)
• 4 slices rye whole wheat toast
• 4 good handfuls mixed salad blends (ready in bag)
• 1 fennel bulb (cleaned and sliced into thin slices)
• 2 dessert spoons yogurt (plain)
• 2 dessert spoons reduced-fat crème fraîche
• 2 dessert spoons lemon juice
• Salt (and pepper from the mill)
• Lemons (quartered) for serving

Instructions

1. 1. Put the yogurt, crème fraîche, and lemon juice into a large bowl.
2. 2. Stir the ingredients well until a creamy sauce forms.
3. 3. Season the sauce to your liking with salt and pepper.
4. 4. Add the washed garden salad and the sliced fennel to the bowl.
5. 5. Toss everything gently so the salad is nicely coated with the sauce.
6. 6. Set the salad aside until you need it.
7. 7. Take two plates for the servings.
8. 8. Place one slice of rye bread on each plate.
9. 9. Place a slice of Jarlsberg cheese on the bread.
10. 10. Add a portion of the prepared salad onto the bread.
11. 11. Break the hot-smoked salmon into small, bite-sized pieces.
12. 12. Distribute the salmon pieces loosely and rusticly over the bread.
13. 13. Place the remaining salad on the plates.
14. 14. Cut a lemon into quarters.
15. 15. Serve the breads together with the lemon quarters.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 28 g