When I was a kid I hated fish. My mother would cook cod and herring a lot, and I remember they were full of bones. Small tiny bones that just made it very uncomfortable to eat. In desperation, my mother promised to remove the bones, and offered me the equivalent of 10 cent for every bone I could find. She intended of course to make me believe her and eat the fish happily; knowing she would never offer such a prize unless she was absolutely certain there was no bones to be found. Instead, I started eating ever slower, trying to locate any bones I could. As it turns out, herring and cod has a lot of very small bones the likes and sheer numbers my mother would never have imagined. What followed were the inevitable negotiations over what constitutes a bone, what size a bone has, and so on. I believe my mother thought for a few years after that I would turn into a banker or a lawyer, because I ended up with quite a bit of extra pocket money before the rules was abruptly terminated and fish not served on my plate for a long time. I think I was pretty spoiled, but we always did have fun!
I still am not very fond of neither herring nor cod, but salmon and tuna are fantastic fish. In this sandwich creation, the freshness of the grapes brings out a tiny bit of crunch and a delicious moisture that enhance the taste of the smoked salmon. Dill seems to be made for the occasion, and the sauce is a mustard sauce you may be able to get in your local IKEA.
Sandwich Recipe
Ingredients
- 1 slice of ciabatta bread
- 3 slices of smoked salmon
- 2 tsp gravlaksås
- 1 dash of dill
- 1 grape tomato
- 2 grapes
- 1/4 tsp black caraway seeds
Toast the ciabatta bread gently, and spread the salmon on top. Smear the gralakssås on top. Cut the dill over the sandwich. Slice the grapes and grape tomato as thin as you can then mix them and spread them out. Sprinkle the caraway seeds on top, and your sandwich is done.
