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 Share The link has been copied to the clipboard 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
