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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 Grill
- 12 ounces smoked salmon
- 1 Granny Smith apple, thinly sliced and cut into matchsticks
- 1/4 cup red onion, thinly sliced and cut into matchsticks
- 1/4 cup fennel, thinly sliced and cut into matchsticks
- 2 tablespoons finely chopped fresh tarragon
- 1 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- salt and ground black pepper to taste
- 1 loaf pumpernickel bread
- 1 package Cava Tzatziki
- capers, for serving
- Preheat oven to 350 degrees Fahrenheit.
- Stir apple, red onion, fennel, tarragon, lemon zest, and lemon juice together. Taste and season with salt and pepper as needed.
- 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.
- 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.