Lightly pickled salmon with trout roe, radish and dill

16 broken pieces of thin crispbread, sesame
200 g salmon fillet
1 tsp salt
1 tsp sugar
1 tbsp thinly cut dill stalks
2 radishes
50 g trout roe
16 dill fronds
Olive oil, sea salt and freshly ground black pepper

This is what you do: Pickle the salmon overnight with salt, sugar and dill stalks. Cut into 16 thin slices. Slice the radishes thinly. Place the salmon on a crisp bread and spread on the trout roe, radishes and dill. Sprinkle on olive oil, sea salt and black pepper just before serving.

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