Cod Roe on Lettuce with Tartar Cream and Marinated Cod Roe

4 persons

Ingredients:

Mixed salad for 4 persons
1 pot watercress
2 tins Officer Cod Roe
2 lemons, halved

Marinated cod roe:
4 tbsp. sour cream
1 onion, finely chopped
1 bunch of finely chopped dill - save some dill tips for the tartar cream

Tartare cream:
4 large or 1/2 dl medium size, finely chopped capers
4 tbsp. sour cream
1 teaspoon good olive oil
some dill tips for decoration
sea salt and freshly ground black pepper
16-20 medium-sized capers

Rinse the lettuce and arrange on the plate with the watercress. Cut the cod roe into thick slices and make 4 harlequin squares. Roast slowly in a little olive oil on a well-coated frying pan. To make the marinated cod roe, fork-stir the rest of the roe with sour cream, red onion and dill, and season with a dash of pepper. Stir the tartar-cream ingredients together and season with black pepper.
Place the roasted cod roe on the lettuce and top with a scoop of marinated roe.
Place a little tartar cream on the plate and garnish with capers.
Squeeze the lemon juice over the salad just before serving - or serve as optional condiment.