Scandi-style smoked salmon, dill and pickled onions
In this Scandi-inspired topping, folds of rich smoked salmon are balanced perfectly with the sharpness of pickled onions, a drizzling of pickling juice and fresh dill.
120g pack smoked salmon, torn
4 Carr’s Mixed Grains Crispbreads
8 pickled silverskin onions, quartered, plus 1 tsp of the pickling liquid
2 dill sprigs, fronds picked
Arrange the salmon on top of the crispbreads and top with the onions, dill and ground black pepper. Drizzle over the pickling liquid and serve immediately.