• 1 packet dill, chopped

  • 1 tbsp sea salt

  • 1 tsp caster sugar

  • 200g skinned salmon fillet, kept whole

  • 2 cooked beetroot, grated

  • Small bottle cheap vodka

  • ½ small red onion, finely diced

  • ½ small tub crème fraiche.

  • Salt and pepper

  • 1 packet rye, pumpernickel, or other bread.

  • 1 small jar lumpfish caviar


  • 1.

    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.

  • 2.

    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.

  • 3.

    Spread a little crème fraiche on the bread, top with a piece of salmon then garnish with caviar and dill.

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