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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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