Recipe for salad with lumpfish roe
We provide you with a simple, yet extremely colorful and beautiful salad that is perfect for lunch or as an appetizer.
Ingredients
- 100 gram Lumpfish Roes
- 4 loaves Pickled red onions
- 2 loaves Rye Bread
- 1 pcs. Avocado
- 4 pcs. Egg
- 15 gram Vinegar
- 18 gram Salt
- 100 gram Baby Spinach
- 50 gram Radicchio Red
Instructions
The Vegetables
- Start by washing all the salad ingredients and cutting them into smaller pieces.
- Slice the wedges from this pickled red onion recipe into thin slices.
- Toast the rye breads for a relatively long time on each side (4-6 minutes depending on how dry your bread is) and cut it into slices as well.
Poached Egg
- Bring a large pot of water to a boil and crack four eggs into their own small bowl/glass.
- Add vinegar to the water and reduce the heat so the water is just simmering.
- Create a small whirlpool in the water with a spoon and drop one egg into it. Do the same with the others afterwards.
- Let them simmer for 3-4 minutes, then take them out and trim them to look nice.
Serving
- Distribute the ingredients with the spinach and radicchio at the bottom and then distribute the avocado and toasted rye bread on top.
- Finally, place two eggs on the plate and top with the roe.