Fisksallad från Södra Finnö

Lars - Åke Pettersson, yrkesfiskare från Södra Finnö, har bidragit med den här rätten, tillagad på hans egna produkter. Han rekommenderar hårt bröd, en kall öl och en kall snaps till. Och glöm inte att ställa fram en kvarn med svartpeppar vid serveringen, säger han.

4 personer

400 g rökt fisk (lax, sik, böckling eller annan rökt fisk)
4 stora kokta potatisar
2 dl lättcrème fraiche
4 msk majonnäs

Till garnering
1 bit purjolök
100 g lax - eller sikrom
2 hårdkokta ägg
dill

Så här gör du
Skär potatisen i tärningar. Tag bort skinn och ben från fisken och dela den i småbitar. Rör ihop crème fraiche och majonnäs och smaksätt med salt och peppar. Blanda i potatisen.
Lägg försiktigt i den rökta fisken men spara några fina bitar till garnering.
Lägg upp på fat, garnera med äggklyftor, purjolök och dill och toppa till sist med rommen.

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