Toast with bleak roe, sour cream and onions

Bleak roe is a Swedish delicacy and is traditionally served with toast, crème fraiche or sour cream and chopped onions. Many restaurants also serve it with mini pancakes or on egg halves.
Bleak roe
Sour cream
Fresh dill

Ingredients 4 servings

Toast loaf
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) milk
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt
50 g (1.76 oz) butter, unsalted


Toast loaf
Add the yeast to the cold milk and stir to dissolve it.
Add all the other Components and knead for 8 minutes.
Cover the bowl and let the dough rise for 1 hour.
Grease a loaf pan with soft butter.
Press and fold the dough gently and shape it into a log.
Put the dough into the loaf pan, cover and let it rise for 1 hour. Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the loaf for 20 minutes or until the bread has an inner temperature of 94° C (201.2 degrees Fahrenheit).
Let the loaf cool down before slicing it into 7 mm slices.

Cut the onions very fine.
Toast the bread
Plate one quenelle of bleak roe, one quenelle of sour cream and one stack of onions.
Split 4 toasts in half and stand them on the plates.
Cut 4 toasts into small squares and place them on the plates.
Decorate the small toast squares with the dill sprigs.