Lumpfish Roe On Rye Toasts

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Finely chop the red onion and fresh dill. Place them in separate small bowls for assembly.

   Ca. 5 min.

   Kokkens note: Chilling the onion in ice water for 10 minutes before chopping can reduce its harshness.

2. 2

   Trim the crusts from the rye bread slices if you prefer, then cut each slice diagonally into four small triangles.

   Ca. 2 min.

3. 3

   Arrange the bread triangles on a baking sheet and toast under a preheated broiler for 1-2 minutes per side, or use a toaster until golden and crisp.

   Ca. 5 min.

   Kokkens note: Watch them closely as they can burn quickly under the broiler.

4. 4

   Arrange the cooled toast points on a serving platter.

   Ca. 1 min.

5. 5

   Carefully spoon a small dollop of crème fraîche onto the center of each toast point.

   Ca. 1 min.

6. 6

   Top the crème fraîche with a small spoonful of lumpfish roe.

   Ca. 1 min.

   Kokkens note: Gently drain any excess liquid from the roe before spooning it on.

7. 7

   Garnish each piece with a sprinkle of the chopped red onion and fresh dill, and serve immediately with lemon wedges on the side.