‘Scandinavian’ backed salmon with creamy caviar sauce. Also, salty salmon.
400g salmon or trout, (make 2 stakes), olive oil or you can use / cook in parchment paper (what I did), lemon juice, salt, pepper. For the sauce: 100ml whipped cream, 1 tbsp dry white wine, 1 tsp red caviar, 0.5 tsp black caviar, salt, pepper.
Place the fish on a baking sheet with olive oil or bake in parchment paper. Add salt, pepper, lemon juice. Bake in the oven 180 C 15-20 min.
Make the sauce: in a saucepan pour the wine, slowly pour whipped cream, mixing all the time cook on medium fire, bring to thickening. Add salt and pepper. Cool and after add the caviar, mix.
Place the fish on a plate and pour the sauce on top.