1 slice of bread made from bolted rye meal, with butter
1 thin slice of raw salmon
50 g Cavi-Art^® (seaweed-caviar)
6 shelled Greenland shrimps
3 boiled tails of crayfish
1 slice of lime, boatshaped
1 twig of fresh dill
1 dl of dill mayonnaise

Begin by boiling the crayfish, if you're lucky enough to get hold of fresh ones. It's also perfectly fine to buy frozen Turkish crayfish. Cut off the head so only the tail remains. Divide the tail lengthwise, remembering to remove the gut string. Place the raw salmon on the buttered bread. Arrange the seaweed-caviar on the salmon. Place the 6 shrimps on one side, and the 6 half crayfishtails on the other. Garnish with dill, the slice of lime and dillmayonnaise in a bowl.

Dill Mayonnaise

½ l spiced mayonnaise is mixed with 1 bunch of chopped dill. Let the dill mayonnaise cool ½ hour in the fridge before serving.