2 lemons, 1 zested and juiced, 1 halved
pinch each of sugar and sea salt
½ red onion, finely sliced
1 tsp caraway seeds
small handful of dill, finely chopped
1 Ounce butter, softened
3 ½ ounces smoked salmon
2 slices of rye bread
micro herbs [such as dill, amaranth, rocket (arugula)]
Mix the lemon juice with a pinch of sugar and salt. Add the red onion slices and set aside for 30 minutes.
Dry toast the caraway seeds until fragrant, be careful not to burn them. Allow to cool, then lightly bash using a mortar and pestle. Tip into a bowl along with the dill, lemon zest, a little juice from the halved lemon and the softened butter. Season with salt and white pepper and mix together.
Thinly slice the remaining half lemon. Spread the butter over the bread and top with the smoked salmon, pickled red onion, lemon slices and some of the micro herbs.