Toasted toast with honey-dill butter and with frisée salad: On top add graved salmon and pink lumpfish roe 1. Pluck dill from the stems and chop finely. Beat salt, honey, butter, pepper and dill with the whisks of a mixer for 2-3 min until creamy. Cover butter with plastic wrap and chill. remove from refrigerator half an hour before serving.
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