Smoked Salmon Smorrebrod

• None None FOR THE FENNEL REMOULADE
• 2 None fennel bulbs
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp baby capers, rinsed and drained
• 1 None lemon, juiced
• None None FOR THE SMOKED SALMON SMORREBROD
• 8 slices sourdough rye bread
• 2 tbsp butter, at room temperature
• 8 slices smoked salmon
• 1/2 small red onion, thinly sliced
• 1 tbsp salmon roe

1. For the fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.
2. Spread bread with butter. Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.

fennel bulbs, mayonnaise, mustard, capers, lemon, salmon, sourdough rye bread, butter, salmon, red onion, salmon

Taken from recipes-plus.com/api/v2.0/recipes/30216 (may not work)