Raw salmon with vegetable salad

Ingredients

• 150 g very fresh salmon (cut into ultra-thin slices)
• 2 large pickled cucumbers
• 1 cooked beetroot
• 4 tbsp pickle brine
• 1 tsp lemon juice
• 1 tbsp oil
• 2 sprigs dill
• 1 slice rye bread
• 1 tbsp butter
• 100 g Sour cream

Instructions

1. 1.

   Cut the rye bread into small cubes and toast them in butter. Slice the beetroot and pickles into sticks. Wash the dill and finely tear it.

2. 2.

   Arrange the salmon on two plates. Place the beetroot in the center, top with pickles, sprinkle with dill. Mix pickle brine with lemon juice and oil, drizzle over the salad, garnish with sour cream and bread croutons, and serve.