Mackerel, poached egg and caviar

• 1 can mackerel in tomato
• 2 sandwich bread light or dark
• 2 handfuls rucola or spinach leaves
• 1 dl. panna cotta
• 1/2 dl. heavy cream 38% or whole milk
• Finely chopped dill
• 2 eggs
• Caviar
• Crushed seaweed flakes
• Sea salt
• Ground pepper

• Drain the mackerel.
• Wash and rinse the lettuce and dip it dry in a cloth or use a salad sling.
• Whisk panna cotta with heavy cream, finely chopped dill, sea salt and ground pepper.
• Spread the bread with the panna cotta cream and add lettuce on top. Spread the mackerel pieces on the lettuce, garnish with 1 tbsp. caviar, poached egg and add a sprinkle of crushed seaweed.

Poaching

• Brush a cup with a few drops of oil and foil it with a piece of cling film.
• Break the egg into the cup and close the pack by twisting the foil shut.
• Put the packed eggs in boiling water in a pan and let them boil for just under 5 minutes, let them cool for a few minutes.
• Enjoy!