Smoked Salmon with Shrimps and Black “Caviar”

Many of the Danish open-face sandwiches are so easy to make. You just have to buy the different ingredients and in 10-15 minutes you will have a extravagant and wonderfully delicious sandwich. Fish eggs, also known as roe,  from all sorts of fish can be eaten with enjoyment  and are praised for their unique taste. In Denmark we are waiting for the eggs or roe from lumpfish. The roe has just arrived at the fishmongers,  but they are still very expensive. In the meantime, we buy “Black Caviar” in small jars. It colored black, pasteurized and salted. I know for sure, that this type of roe can be bought in the States. I have seen it at Whole Food and Sprouts.  Salmon roe can also be used when making this delicious open-face sandwich. Paddlefish roe, hackeback roe and tobiko roe is also good. One can buy herring roe, but I don’t think it is as good as the others. I realize that these fish roes can be expensive, but they make a wonderful and tasty addition to an open-face sandwich. As I have mentioned earlier, many open-face sandwiches make wonderful appetizers, just make them a little smaller.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Smoked Salmon with Shrimps and Black “Caviar”

Makes 2

2 – 4 slices of smoked salmon 

1-2 oz. of baby shrimps 

2 large spoonfuls of chilled lumpfish, paddlefish or

hackleback roe

2 slices of butter sour dough

Dill Sour Cream:

½ cup sour cream

1 tbsp. chopped fresh dill

2 tsp. freshly squeezed lemon juice

salt and freshly ground white pepper to taste

Garnish: Cress or sprigs of dill

To assemble, place smoked salmon on buttered sour dough bread and place baby shrimps on top of salmon. Place a large spoonful of “caviar” on top of shrimps.

Serve the dill sour cream in a small bowl so the guests can take as little or as much as they like.

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