1 small fillet of salmon, skin on & preferably tail-end 6 slices of Beetroot-Cured Salmon Gravadlax 2 tbsp of Creme Fraiche
Slice the bagel of your choice in half. Spoon the Creme Fraiche onto the cut side, lay
a bbed of sprouts, and layer your salmon pieces. Top with a garnish of fresh dill, a few pickled onion slices, and either a drizzle of the pickling brine, or a squeeze of fresh lemon. Delicious.