Salmon sandwich with roe sauce
PREPARATION:
Salmon: Put the salmon fillet on the plate. Mix sea-salt, Hermesetas Granulated and pepper. Spread the mixture on the salmon fish fillet. Sprinkle chopped dill on the fillet and cover the plate with cling film. Let fillet season in the fridge for 24 hours. Remove chopped dill from the surface of the salmon fillet as well as remains of the spices and cut fillet into thin slices.
Measure the ingredients of the roe sauce in the bowl and mix airily. Divide the half of the sauce on the sandwiches, then place the salmon slices on the sandwiches and share the rest of the sauce on the salmon. Season the sandwiches black pepper and chopped herbs.
Tip! Toast bread slices and cool them lukewarm before filling them.
General information
Ingredients
Salmon:
Salmon fillets
500 g
Coarse crystalline sea salt
2 tbs
Hermesetas Granulated
2 tbs
Coarsely crushed white pepper
1 tbs
Chopped dill
1 dl
Roe sauce:
Light sour cream (17 %)
2 jar (à 200 g)
Whitefish- or vendace roe
250 g
Hermesetas Granulated
2 tsp
Chives chopped
1 dl
Coarsely crushed black pepper
1–2 tsp
To serve:
Whole-grain bread
8 slices
Coarsely crushed black pepper
Dill or chives chopped
Nutritional information
Recipe:
Portion:
kJ
12'109
1'513
kcal
2'897
362
Protein g
168
21
Carbohydrates g
180
22
Fat g
154
19
