- 200g salmon
- 200g Melon
- 1jar Spherika black lumpfish roe
- olive oil
- Sherry vinegar
- Fresh dill
- Cut salmon and melon into small dices. Place one salmon dice on top of one melon dice and so on and set aside outside the fridge for 15 minutes.
- Meanwhile, put 3 tbsp oil, 1 tbsp vinegar, salt, pepper and 1 tsp of very finely freshly chopped dill into a bowl and mix very well.
- Top over salmon and melon with the vinaigrette and garnish with Spherika black lumpfish roe.