Smoked Salmon with KOVAL Liqueur Caraway Mayonnaise and Toasted French Bread with Sesame Seeds
- 1 teaspoon caraway seeds
- 1/2 cup mayonnaise or crème frâiche
- 3 tablespoons low fat sour cream
- 1 tablespoon chopped fresh dill
- 2 teaspoons KOVAL Caraway Liqueur
- 1 lb smoked salmon
- Cracked pepper
- Coarse grey sea salt
Garnish: fresh dill sprigs and lemon wedges
Serve with: toasted French bread with sesame seeds, sliced thin
In an electric spice grinder, grind caraway seeds until fine, and in a small bowl stir together the mayonnaise or crème frâiche, sour cream, dill, and caraway liqueur.
Arrange salmon on a cutting board or platter, sprinkle coarse salt and cracked pepper very sparingly over the fish.
Garnish with dill sprigs and lemon wedges. Serve salmon, sliced thin, with mayonnaise and toasted French bread.