SALMON AND MELON CHUNKS WITH DILL VINAIGRETTE AND BLACK LUMPFISH ROE
Spherika Gourmet black lumpfish roe
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 black lumpfish roe.