Mix three tablespoons of dill, salt, sugar and cover both sides of salmon with mixture. Cover and refrigerate for 4hrs. In a plastic container add the grated beetroot, salmon and a generous slug of vodka. Marinate for another 6 hrs, turning occasionally.
Mix together the red onion, chopped dill, crème fraiche and season mixture. Next cut the rye bread into small disks with a biscuit cutter. Remove salmon from marinade and slice finely.
Spread a little crème fraiche on the bread, top with a piece of salmon then garnish with caviar and dill.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago