Stjerneskud

Instructions

1. Cook the eggs for 9 minutes in boiling water, cool them under cold water, peel them and cut them into wedges.
2. Poach the fish: place the fillet in simmering salted water for 5 minutes, drain and let it cool.
3. Butter each slice of rye bread generously, covering the edges well.
4. Place a lettuce leaf on each slice, then the fish fillet cut into even pieces.
5. Drizzle with a little mayonnaise and garnish with shrimp, egg wedges and thin slices of red onion.
6. Add a spoonful of caviar or lumpfish roe, a few capers if you like, then decorate with chopped dill and cucumber and tomato slices.
7. Add a squeeze of lemon just before serving.