1 slice of bread made from bolted rye meal, with butter
1 sliced tomato
1 smoked potato in slices
2 tbsp red seaweed-caviar salad
1 poached egg
1 tbsp Cavi-Art^®(seaweed-caviar)
1 twig of dill

Place the tomato and potato alternately on the buttered bread. Arrange the red seaweed-caviar salad in a line on top. Place the poached egg in the middle. Place a line of black seaweed-caviar across the egg, and garnish with fresh dill.

Red seaweed-caviar salad

2 tbsp of very thick yoghurt
2 tbsp Greenland shrimps
2 tbsp red Cavi-Art^® (seaweed-caviar)
½ tsp English sauce, HP sauce and liquid Maggi salt and pepper

Stir together yoghurt, English sauce, HP sauce and liquid Maggi in a bowl. Add shrimps and seaweed-caviar.