Baltic Style Pike

Put the gutted and carefully washed fish into the simmering soup and make in it with the lid closed for 4-5 min, then cool to lukewarm.

In the meantime, cut the salmon and put it in a small baking dish form with finely chopped parsley. Add the juice of one lemon, anchovy paste and olive oil and season with white pepper and salt to taste.

Remove the skin from the lukewarm cooled fish, place the pike on a plate, cover with the salmon sauce, garnish with the garnish ingredients all around and on top and serve lukewarm.

Serve with toast and butter.

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