Three kinds of Norwegian salmon on rye bread

Name: Three kinds of Norwegian salmon on rye bread
Prep time: 30 min
Cook time: 5 min
Yield: 4
Ingredients: 150 g Norwegian smoked salmon; 150 g gravlax; 150 g hot-smoked salmon; 12 slice rye bread; 30 g butter; 1 avocado; 1 tsp lemon juice; 60 g mango chutney; 2 tsp chives; dill; pepper; 2 tbsp mustard, strong; 1 tbsp white wine vinegar; 1 tsp sugar; 3 tbsp rapeseed oil; 2 tbsp dill, fresh; salt and pepper; 100 g crème fraîche; 1 tbsp horseradish paste; 1 tsp lemon juice; salt and pepper; 4 eggs; 2 tbsp milk; 10 g butter; salt and pepper

Cold-smoked, cured and hot-smoked salmon, each on its own slice of rye bread with a topping to match. A delicious treat or perfect as starters!

Cooking time30-40 min

Difficulty levelMedium

Servings

Ingredients

Preparation

Dill and mustard sauce

Whisk the mustard with the vinegar and sugar, add the oil in a thin stream and stir in the dill. Season with salt and pepper.

Horseradish cream

Stir the crème fraîche until smooth, mix in the horseradish and lemon juice and season with salt and pepper.

Scrambled eggs

Whisk the eggs with the milk, salt and pepper. Melt the butter in a pan over a low heat and stir the eggs gently until just set but still creamy.

Gravlax with avocado

Halve the avocado, remove the stone and slice thinly. Drizzle with lemon juice.
Butter 4 slices of bread, top with avocado and gravlax and spoon over the dill and mustard sauce.

Cold-smoked salmon with horseradish

Butter 4 slices of bread and spread with horseradish cream.
Drape the cold-smoked salmon on top in loose folds and finish with dill.

Hot-smoked salmon with scrambled egg

Butter the remaining slices of bread and spoon the scrambled eggs on top.
Flake the hot-smoked salmon over the eggs and add small spoonfuls of mango chutney.
Scatter everything with chives and black pepper and serve immediately.