Smoked salmon with caper crème fraiche dip
- 150 ml crème fraiche
- 2 tbsp capers in brine drained and crushed
- 1 lemon zest and juice
- salt and pepper
- 300 g smoked salmon sliced
- 12-14 slices bread or croutons toasted
- In a bowl combine the crème fraiche, capers, lemon zest and juice. Check the seasoning. Cover the bowl with cling film and keep aside until needed.
- On a serving dish, set the smoked salmon. Place the toasted bread slices and serve with the dip!