This is my mother's recipe with a few adaptations by me. They are wonderful crisp white, sweet pickles that go well with anything (except maybe ice cream). You nearly always see this pickle on Danish open faced Liver pate sandwiches.
- 150 g fresh salmon, sliced
- 60 g arborio rice
- 25 ml heavy cream
- 20 g sautéed porcini mushrooms
- 10 g cucumbers, julienned
- 10 g orange wedges
- 5 g shallots
- 50 ml black caviar
- salt and pepper
- salsa, as required has to be spooned over the rice
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