Frøya Salmon on truffle crisps

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

back_loin

Ingredients

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
  • 10 min
  • Easy
  • Appetizer

Preparation

Instructions
  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

ADDITIONAL EATING EXPERIENCES

Frøya Poke

Salmon Poke (cubed Hawaiian sashimi) with sesame seeds, spring onion and pineapple

The recipe

Peruvian summer. Menu suggestion.

Delicious and tasty!

The recipe