Frøya Salmon on truffle crisps

Truffle crisps topped with salmon, trout roe, caviar of Kalix, sour cream and Frøya Salmon



Serving 4 you need;
  • 1 bag of truffle crisps
  • 1 box of sour cream
  • 100 gram of Frøya back loin, raw
  • 1 jar of trout roe (used for both starter and main dish)
Chopped chives for garnish


  1. Line up your plates and place 4-5 of the largest crisps on each plate
  2. Cut the salmon into small cubes
  3. Finely chop the chives
  4. Use a teaspoon to place a bit of sour cream on each crisp, place the salmon and then the roe on top. Sprinkle a bit of chopped chives on top.
  5. Serve immediately to avoid the crisps going soggy



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