Smoked shrimp and salmon
400 g (14.11 oz) salmon fillet
20 g (0.71 oz) salt
50 g (1.76 oz) hickory wood chips
500 g (17.64 oz) frozen shrimp

Salmon mousse
400 g (14.11 oz) hot smoked salmon
100 g (3.53 oz) sour cream

Dill and sour cream dip
200 g (7.05 oz) sour cream
10 g (0.35 oz) dill

Instructions

Smoked shrimp and salmon
Salt the salmon and refrigerate it until the shrimp are ready.
Heat your smoker and put in 25 g (0.88 oz) of the hickory wood chips.
Place the frozen shrimp on the smoking rack and smoke them until they are browned, approximately 10-15 minutes.
Take the shrimp off and reload the smoker with 25 g (0.88 oz) of the hickory wood chips.
Place the salmon in the smoker until it is cooked to an inner temperature of 56˚C, approximately 20 minutes. Do not open the lid too early!
Cool the shrimp and salmon, then refrigerate them until they are cold.

Salmon mousse
Shred the hot smoked salmon into a bowl.
Add sour cream.
Mix with a fork until blended. Add Salt to taste.

Dill and sour cream dip
Chop the dill very fine and mix it with the sour cream.
Add Salt to taste.

Assembly
Hard boil the eggs by putting the eggs in a pot with cold water and bring the water to a simmer over medium heat. Once the water starts to simmer, let the eggs stay in the water for 10 minutes.
Transfer the eggs to a bowl with ice water and let them cool down for 10 minutes.
Chop the red onion into a fine dice.
Chop the lettuce.
Peel the shrimp.
Cut the eggs lengthwise into halves.
Dollop bleak roe on eight of the egg halves.
Dollop salmon mousse on eight of the egg halves.
Divide six smoked shrimp onto eight egg halves.
Arrange the topped egg halves in a circle.
Place the lettuce in the middle of the circle and add the red onions.
Drip the dill and sour cream dip around the eggs.