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Smoked salmon on rye with caper soured cream
- 142ml carton soured cream
- 1 tbsp capers , rinsed and sliced
- 8 slices of rye bread
- 2 large gherkins , roughly chopped
- 100g smoked salmon or gravadlax
- 1 bag mixed green leaves , dressed with vinaigrette
- 1 lemon , cut into wedges
Directions:View on BBC Good Food
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