Zest the lemons.
- 1 Heat oven to 180°C/160°C fan/gas mark 4. Brush the rye bread with a little olive oil. Toast until crispy.
- 2 Season the crème fraîche with lemon zest, sea salt and cracked black pepper.
- 3 Top each toast with a small dollop of the lemon crème fraîche, a slice of salmon and micro salad. Serve with some pickled cucumber on the side.