Smoked and dill rubbed salmon with bleak roe cream on Kavring bread

This is a really nice surprise starter with its lovely filling. Try different variations on the filling such as adding 150g (5.29 oz) chopped cold smoked salmon and some small bread cubes.
Smoked dill salmon
Roe filling
Kavring bread

Ingredients 4 servings

Smoked dill salmon
600 g (21.16 oz) salmon
30 g (1.06 oz) salt
30 g (1.06 oz) sugar
30 g (1.06 oz) fresh dill
5 g (0.18 oz) hickory wood chips

Roe filling
400 g (14.11 oz) creme fraiche
50 g (1.76 oz) onions
150 g (5.29 oz) bleak roe
3 g (0.11 oz) fresh dill


Kavring bread
120 g (4.23 oz) wheat flour
240 g (8.47 oz) whole grain rye flour
235 g (8.29 oz) porter beer
95 g (3.35 oz) dark molasses
10 g (0.35 oz) fresh yeast
5 g (0.18 oz) salt
1 g (0.04 oz) caraway seeds
1 g (0.04 oz) fennel seeds
1 g (0.04 oz) anise seeds

Freeze the salmon for at least 72 hours. Thaw the salmon completely.
Chop the dill.
Mix the sugar, salt and the chopped dill and then rub it on the salmon.
Marinate for 24 hours.
Chill a medium sized pot.
Thinly slice the salmon and roll into rose shapes. Stand the roses in the chilled pot.
Load a smoking gun with the wood chips and fill the pot with smoke. Cover the pot with a lid and keep it tight for 5 minutes.

Kavring bread
Grind the spices and mix with the beer and yeast.
Add the rest of the Components and knead the dough for 5 minutes.
Grease a loaf pan with soft butter and then flour it lightly.
Add the dough to the loaf pan and let it rise for 1 hour.
Heat the oven to 175° C (347 degrees Fahrenheit).
Bake the bread for 30-40 minutes or until a thermometer reads 98° C (208.4 degrees Fahrenheit) in the centre.
Cool the bread.

Chop the dill and the onion very fine.
Whip the creme fraiche to stiff peaks and fold in the bleak roe and the dill.

Grease a silicone mold with some soft butter and then line each cup with plastic film.
Line the molds with a slice of salmon.
Fill the salmon lined molds almost to the top.
Slice the kavring in 10 mm slices. Cut the slices in the same shape as the bottom of the mold.
Put the kavring bread in the mold.
Refrigerate the molds for at least 2 hours.
Invert the molds on a tray and take off the plastic films. Transfer them to serving plates.
Pipe some of the filling around the salmon.
Cut a cucumber lengthwise on a mandoline into 3 mm thick ribbons.
Roll the cucumber slices into small loops and place on top of the salmon.