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.

Vote here!
More votes are needed (2 votes)
Other interesting stuff