Shrimp and Gravlax Verrine

Yields 6 portions

Ingredients

18 gr SJÖRAPPORT (cured cold smoked salmon)
12 gr SJÖRAPPORT (peeled shrimps)
1 teaspoon of SÅS SENAP & DILL (sauce for salmon)
2 pieces of KNÄCKEBRÖD RÅG (rye crispbread)
1 teaspoon of SJÖRAPPORT (seaweed pearls)
5 ml of lemon juice
10 gr of fresh coriander leaves
Zest of ½ lemon
3 gr of red pepper
3 gr English cucumber
4 ml of SMAKRIK oil (organic dill flavored canola oil)
Fresh dill for garnish
Sriracha
Salt
Pepper

Directions:

1. Shrimp and vegetable mixture
   In a bowl combine the shrimp, lemon juice, lemon zest, sriracha sauce, salt, pepper olive oil and finely chopped coriander leaves. Set aside in the refrigerator until you are ready to prepare the appetizers.
   Slightly mince the salmon.
   Cut the pepper and cucumber in very small pieces, macedoine style and add to the mixture.
2. Crumble
   Take the rye crispbread rounds and break them into small crumbs either with your hands or with a food processor.
3. Layering
   Take the shrimp and vegetable mixture and add a first layer at the bottom of the glass. Top with the dill sauce then the minced salmon and then the crumble.
4. Garnish
   Add a sprig of dill and a dab of caviar as a finishing touch.