Lime-engraved salmon

These little salty delicacies are perfect as an appetizer, dessert or to eat whenever you feel like it!


1 bag Linkosuo Mini Crispbread Dark and malty

400 g of salmon

2 tablespoons of salt

1 teaspoon of sugar

Grated zest of 1 lime

1 tablespoon lime juice

cream cheese


Start by sprinkling sugar over the salmon, then add more salt. Finely grate the lime peel with the smaller side of the grater. Squeeze the juice from the lime and add it with the grater on top of the salmon.

Wrap the fish tightly in cling film or a freezer bag. Allow the salmon to season in the refrigerator for about 8 hours or overnight. Cut the fish into thin slices.

Serve the lime-engraved salmon with cream cheese and Mini Crispbread Dark & Malty.