Akuutsiaq

Instructions

1. Take the butter out of the fridge 20 minutes beforehand so it is spreadable.
2. Cut the cucumber into thin rounds and the red onion into very fine slices.
3. Generously butter each slice of rye bread.
4. Lay the smoked fish fillets in an even layer over the butter.
5. Top with cucumber rounds and red onion slices.
6. Add a spoonful of crème fraîche, drizzle with a few drops of lemon juice and sprinkle with dill.
7. Season lightly with pepper and serve immediately, nice and fresh.