Thin Crispbread with Sugar and Salt cured Salmon, Wasabi Mayonnaise and Soy Jelly
8 slices FINN CRISP Plus 5 Wholegrains thin crispbread
3 tbsp mayonnaise
2 tsp wasabi
½ cup soy
200 g salmon
50 g sugar
50 g salt
1 tbsp sesame seeds
1 tbsp poppy seeds
Cut the bread slices into three or four parts. Mix mayonnaise and wasabi together.
Heat soy and add soaked gelatin, cool in the refrigerator until soy is gelatinous.
Cut salmon into bars and cover with sugar and salt. Let stand for about 1 ½ hours.
Wash and dry salmons carefully. Brush lightly with oil, and roast salmon bars on a pan.
Cool slightly and roll fish bars in seed mix. Wrap in foil.
Cut the salmon bars into ca 3 cm thick slices and remove the foil wrapper after cutting.
Put a slice of salmon on a piece of FINN CRISP Plus thin crispbread and garnish with wasabi mayonnaise and soy jelly.