Nordic Glasses: Elegant Smoked Fish and Caviar Appetizer Recipe

• 6 slices smoked salmon
• 6 slices smoked swordfish
• 6 slices smoked halibut
• 6 tablespoons red and black lumpfish eggs
• 6 tablespoons salmon eggs
• 60 g glasswort (from your fishmonger)
• 1 tablespoon chopped basil
• 1 tablespoon chopped dill
• Juice of 4 lemons
• 20 cl thick crème fraîche
• 1 tablespoon horseradish cream
• Salt and ground pepper

• Difficulty: 2/5

Blend the crème fraîche with half the lemon juice. Season with salt and pepper, whisking to whipped cream consistency. Fold in basil, dill, and horseradish cream.

Layer a tablespoon of lemon cream at the base of each glass. Top with lumpfish eggs, then salmon eggs. Add more lemon cream, followed by glasswort (reserving some for garnish). Arrange slices of smoked salmon, swordfish, and halibut on top.

Garnish with a small nest of glasswort and a sprinkle of remaining lemon juice. Refrigerate until serving.

Pair with shrimp ravioli: Cut pastry into 10 cm squares. Center with a shelled shrimp and tablespoon of sautéed, chopped vegetables. Season, seal, dry 10 minutes, fry in oil 1-2 minutes.

Source: Gourmet Glasses by Benoit Molin