Home Recipes Salmon and rye bread Salmon and rye bread 20 min Easy Lunchtime Back Loin Instructions Avoid the screen going to sleep Share The link has been copied to the clipboard Procedure: Cut the cucumber and salmon into thin slices. Use dark rye bread. Cut out small round pieces with a biscuit cutter or a glass. Spread crème fraîche on each slice of bread. Top with thin slices of cucumber and salmon. Finish with a small spoonful of salmon roe on each piece. Products in this recipe Frøya Half Back Loin 180g
