Lobster and Caviar Appetizer Bites

Ingredients

• 400 g fresh salmon fillet (skinless, boneless)
• 200 g sea salt
• 400 ml olive oil
• Pepper (ground freshly)
• 1 bay leaf
• 2 pimento seeds
• 2 red onions
• 1 Garlic clove
• 1 untreated lemon
• 12 leaves young spinach
• 1 bunch dill (≈30 g)
• 1 fresh baguette
• 3 tbsp black caviar
• 1 lemon (cut into wedges)

Instructions

1. 1.

   Wash the salmon fillet, pat dry and place in a baking dish. Sprinkle generously with sea salt so everything is well coated and let it sit for 2 hours.

2. 2.

   Remove the salmon from the salt, rinse under cold water, pat dry and transfer to a new baking dish. Drizzle with olive oil, season with pepper and add the spices. Marinate overnight.

3. 3.

   The next day remove the fillet from the oil, rinse thoroughly under cold water and gently pat dry. Dice the salmon into very small cubes. Peel and finely dice the onions and garlic.

4. 4.

   Wash the lemon, zest it, halve it and squeeze out the juice. Mix the salmon cubes with onion, garlic and 1 tbsp lemon juice and season with pepper. Wash the spinach, spin dry and cut off the tough stems. Wash the dill, shake dry, pluck the tips (reserve some for garnish) and finely chop.

5. 5.

   Slice the baguette into 12 pieces and place one spinach leaf on each. Mix the chopped dill into the salmon mixture and spoon 1–2 tbsp onto each baguette slice. Garnish with lemon zest and caviar, arrange on plates and serve with dill sprigs and lemon wedges.