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