Home Recipes Crustaceans with salmon and trout roe Crustaceans with salmon and trout roe 20 min Easy Appetisers Back Loin Instructions Avoid the screen going to sleep Procedure: Stir together the sour cream, cream cheese, dill and chives. Season to taste with salt. Slice the salmon thinly. Use a sharp knife and cut in one smooth motion to achieve an even surface. Place a slice of salmon into each croustade. Arrange it along the edge, standing upright, so it forms a nice curved shape. Add a small teaspoon of the cream cheese mixture to each croustade. Use a piping bag if you have one. Top with trout roe and a small dill sprig. Top with trout roe and, if desired, a small sprig of dill, and serve straight away. Products in this recipe Frøya Half Back Loin 180g
