1 slice of bread made from bolted rye meal, with butter
3 medium-sized potatoes Approx.
2 dl dry white wine
2 tbsp vinegar
½ slice smoked salmon
2 tbsp Cavi-Art^®(seaweed-caviar)
1 tbsp grated horseradish
½ tsp finely chopped parsley
1 tbsp chopped red onion
½ tsp salt

Boil the potatoes (with their peel) in whitewine, vinegar and salt (the potatoes must be covered) until the potatoes are done. Cut the potatoes into tiny squares or blend them slightly. Place the potato on the buttered bread. Arrange the ½ slice salmon in the middle, place a little horseradish with some chopped parsley on top at one side of the salmon, and place the chopped red onion on the other side. Place a plastic shell containing seaweed-caviar in the middle.