Thin salmon fillets are quickly placed on a red-hot cast iron grill before being placed in the can with cold-pressed rapeseed oil from Bornholm.
Faroese salmon on country bread
Fangst Faroese Salmon
Mayonnaise stirred with dill, Dijon mustard and watercress
Finely chopped chives and thin slices of red onion
Grilled bright country bread
Dill and lemon in boats
Open the can, sprinkle over chives and add some red onion
Serve with grilled country bread, a bowl of dill and cress mayonnaise
