Marinated salmon with horseradish cream, dill, and rye bread

"This dish stems from my time on the culinary team. There is little that beats the combination of salmon, horseradish, dill, cucumber, and rye bread. It's a safe bet. At least it was for me,"  says renowned chef and Vesterål native Øyvind Bøe Dalelv. 

This is what you do

Cut the salmon fillet into thin strips. Season the salmon with salt, sugar, fennel, mustard seeds, ground black pepper, and dill. Roll up strips of plastic wrap into a nice and tight roll. Freeze for two to three hours and then cut into about 1cm thick slices.   

Then we'll make some delicious horseradish cream. 

Mix together crème fraiche, salt, lemon juice, and lemon zest, season with the desired amount of horseradish.   
Top the salmon slices with the horseradish sauce, cucumber strips marinated in a little olive oil, and crispy slices of rye bread. Garnish with dill, grated horseradish, and lemon zest.   
"A super simple dish. Bon appetit!"