Gravadlax with Capers and Basil on Summer Leaf, with Horseradish Creme Fraiche

gravadlax_with_capers_and_basilTake a piece of toasted rye bread and place on the base of a plate, drizzle with a little olive oil and pile with summer baby leaves and herbs.

Place three pieces of gravadlax on the leaf and scatter with patted dry capers. Mix a few dessertspoons of crème fraiche with horseradish cream and chive and spoon around base of the plate. Garnish with fresh dill and serve!