This is a very light and quick recipe. In spring, when tomatoes are not in season, you can give them more aroma with dill (other herbs work too, but not basil - although it’s classic, it will overpower the fish). Herb oil also adds both color and fragrance: simply blend oil with fresh herbs like parsley, dill, cilantro, and even basil (in this case, you can add more). Keep the oil in the fridge and use it to elevate many other salads.
- 1 large tomato or small sprig of cherry
- a slice of salted salmon
- white toast bread
- a few sprigs of dill
- herbal oil (olive oil with parsley, dill, cilantro, basil)
- sea salt
Cut the tomatoes into 6–8 wedges, season lightly with salt, chop some dill and mix it in. Slice the salmon into thin ribbons and gently roll them into little “tubes.” Cut the white toast bread into neat squares and toast them lightly in the oven. I personally like to add more salad leaves on top, but that’s optional. Do try making herb oil at home — it will completely change the mood of many simple dishes.
Cut the tomatoes into 6–8 wedges, season lightly with salt, chop some dill and mix it in. Slice the salmon into thin ribbons and gently roll them into little “tubes.” Cut the white toast bread into neat squares and toast them lightly in the oven. I personally like to add more salad leaves on top, but that’s optional. Do try making herb oil at home — it will completely change the mood of many simple dishes.
