Sugar salted salmon on toasted rye bread with smoked cheese and radishes

Sprinkle the salmon with a little sugar and salt for a few hours or the like to the day before. Put it in the fridge.
Cut the salmon into 3 cm thick slices lengthwise all around salmon page length.
Place a slice of salmon on a piece of film and roll it tightly around the salmon, so ded being perfectly round.
Add salmon rolls on a baking sheet.
Let salmon rollers being tender at 70 ° for 20-30 minutes to a core temperature of 55 ° is reached.
Ask them refrigerated until snack.
Cut each slice of bread into 4 squares and fry them lightly in butter in a frying pan.
Mix 2/3 smoked cheese with 1/3 sour cream.
Cut the salmon rolls into pieces of 5 cm.
Put a tablespoon. smoked cheese blend in a bread square. Ask salmon roll on end and decorate with thin slices of radish and a little cress.
A fresh salmon side
Rye bread
Sour cream

The recipe is from:
Sorø Fri Fagskole
Holbergsvej 7
4180 Sorø
[email protected]

Production & Processing 
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