Smoked Alaskan wild salmon coated in honey and sesame seeds, served in a cucumber and yoghurt soup with keta caviar

Recipe from Frosta

Serves 4

Ingredients

240 g single piece of smoked Alaskan salmon
0.3 l vegetable stock
400 g cucumber
300 g yoghurt
100 g acacia honey
50 g soy sauce
Sesame seeds
60 g Alaskan keta salmon caviar
salt and pepper
nutmeg
cress

To make

1. Mix the soy sauce and honey together and coat the smoked salmon with the mixture, then roll it in the sesame seeds until completely covered. Cut into portions approx. 2 x 3 cm in size.
   
2. The soup: purée the vegetable stock, deseeded cucumber and yoghurt in a blender and season with salt, pepper and nutmeg. Then allow to cool in the refrigerator.
   
3. When the soup has cooled, serve in soup plates with a piece of salmon and the caviar, and garnish with cress.