- 200g of salmon
- 200g of melon
- 1 jar of Spherika black lumpfish roe
- Extra virgin olive oil
- Sherry vinager
- fresh dill
- Cut the salmon into squares and the melon the same. Put the salmon on top of the melon and let it rest outside the fridge for 15 minutes.
- While in a bowl put 3 tablespoons of oil, 1 tablespoon of vinegar, salt, pepper and a teaspoon of freshly chopped dill very fine and mix everything well.
- Coat each of the pieces of salmon and melon with the vinaigrette and serve with the black lumpfish roe.