Author Notes
We’ve been fans of the classic combination of salty smoked salmon and refreshing tzatziki for a while now. Now, we’re taking the relationship to the next level. Toasty pumpernickel triangles get dressed up with a colorful slaw featuring apples, fennel, tarragon, and other lively flavors that pair oh so perfectly with that blush-pink salmon. —CAVA
Ingredients
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12 ounces
smoked salmon
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1
Granny Smith apple, thinly sliced and cut into matchsticks
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1/4 cup
red onion, thinly sliced and cut into matchsticks
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1/4 cup
fennel, thinly sliced and cut into matchsticks
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2 tablespoons
finely chopped fresh tarragon
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1 teaspoon
finely grated lemon zest
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1 tablespoon
freshly squeezed lemon juice
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salt and ground black pepper to taste
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1
loaf pumpernickel bread
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1
package Cava Tzatziki
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capers, for serving
Directions
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Preheat oven to 350 degrees Fahrenheit.
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Stir apple, red onion, fennel, tarragon, lemon zest, and lemon juice together. Taste and season with salt and pepper as needed.
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Using a serrated knife, slice the pumpernickel; then cut each slice into smaller segments. Place segments on a baking sheet, lightly brush with olive oil, and bake until golden brown, about 10 to 12 minutes. Transfer toasts to a wire rack to cool.
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To plate, spread a spoonful of tzatziki on each toast segment. Arrange a piece of smoked salmon on top. Spoon apple-fennel slaw on top and garnish with a few capers and a leaf or two of tarragon.
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