This salmon is served raw, so I always use Salma, which tastes fresh and is vacuum-packed. I buy fresh shrimp, which I peel myself and large roe on glass, since I think it is most decorative.
Pepperrotkrem:
1 dl creme fraiche
15 g grated horseradish
1 teaspoon lime juice
Everything is mixed and put cold to use
Salmon:
200 g salmon fillet, preferably Salma
200 g smoked salmon
Juice of 1 lime
1 handful of finely chopped basil
1⁄2 ts pepper
Decorations:
Some shrimp
Roe on glass
Deadline basil
Radish sprouts or other greens
Finely chop the fish with a sharp knife. Mix together all the ingredients. Serve on the plate with horseradish cream, shrimp, roe, fresh basil leaves and radish sprouts or other greens. Serve some crispy biscuits.
