Smoked halibut with lumpfish roe and crème fraîche

Smoked halibut with lumpfish roe and crème fraîche © kvalifood.com

Hot-smoked halibut has a firm, flaky texture and a stronger smoky flavour than the cold-smoked variety. It matches well with the salty lumpfish roe and the rich acidity of crème fraîche. Red onion and dill tie it all together.

Smoked halibut with lumpfish roe and crème fraîche assembly © kvalifood.com
Smoked halibut with lumpfish roe and crème fraîche assembly © kvalifood.com

Ingredients

Yields 4 servings

Assembly

  • 4 slices rye bread
  • 280 g hot-smoked halibut, flaked into large pieces
  • 4 tbsp crème fraîche 38%
  • 60 g lumpfish roe (black or natural)
  • ½ red onion, in very thin rings
  • ½ bunch dill
  • lemon juice, a little
  • pepper

Directions

Assembly

  1. Spread an even layer of crème fraîche on each slice of rye bread.
  2. Arrange flakes of hot-smoked halibut over the crème fraîche.
  3. Place a spoonful of lumpfish roe on top of the fish.
  4. Scatter red onion rings over and garnish with dill.
  5. Add a small drizzle of lemon juice and a little freshly ground pepper before serving.