Smørrebrød

Method

1. Slice the almond flour bread into thin, even pieces suitable for open-faced topping, aiming for about 4 uniform slices.
2. Toast the almond flour bread slices in a dry skillet over medium heat for approximately 3 minutes per side, until golden and firm enough to hold toppings without crumbling.
3. In a small bowl, combine the cream cheese and dill, stirring thoroughly until the herb is evenly distributed throughout the spread.
4. Allow the toasted almond flour bread to cool for 5 minutes before assembly so the cream cheese layer does not melt upon contact.
5. Spread a generous, even layer of the dill cream cheese mixture across the surface of each toasted almond flour bread slice.
6. Drape the smoked salmon in loose, elegant folds over the cream cheese layer, dividing the 300 g evenly among the 4 open-faced slices.
7. Finish each smørrebrød by scattering capers over the smoked salmon, distributing them evenly for a briny contrast in every bite.