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Stenbiderrogn on toast

Cook time: 0 min.
Servings: 4

Ingredients for Stenbiderrogn on toast

0.5tspFine salt
1.5-2dlSour cream 18%
1-2Chopped red onion
250gFresh lumpfish ROE
4-6slicesToasted baguette or French bread

Instructions for Stenbiderrogn on toast

To prepare the Stenbiderrogn on toast recipe, please follow these instructions:

Cleaning: Remove the rough obstacles from the cane. Bring the roast to a bowl and pour cold water until it is covered. Pour carefully in the rogue with a whipping (pear-shaped), so the obstacles hang in the rice. Remove the obstacles from whipping and repeat whipping 1-2 times until there are no more obstacles. Let the rogue drip into a sieve. Put it in a bowl and gently stir it up with salt. Let the rogu pull the cover in the refrigerator approx. 2 hours.

Shake the bread and let it cool a little. Distribute the roast beef to the bread. Sprinkle chopped onion. Bring creme fraiche into a bowl - decorate with dill and server for the breads.