Club Sandwich with Cod Roe & Dill Cream

4 persons

Ingredients:
4 pieces of sandwich bread or 4 bottom halves of ciabatta rolls
1 tin Officer Cod Roe
4 lettuce leaves
1 red onion
8 cherry tomatoes
1/2 cucumber
1 lemon

Dressing:
200 g sour cream
1 bunch of fresh, finely chopped dill
sea salt and freshly ground black pepper

Cut the bread into triangles and roast. Cut the cod roe into slices and then cut the slices into triangles. Sauté slowly in a frying pan with a little olive oil over low heat. Dressing: mix sour cream with dill and add salt and pepper to taste. Clean and cut the vegetables. Arrange the lettuce with tomatoes, cucumbers and red onions. Spread the dressing on the bread and top with the cod roe.
Cut the lemon into wedges and serve as accompaniment.
Ideal for lunch, between meals or as a midnight snack.
Increase the portions as needed.