Salmon roll on toast

For the smoked fish:

• Cut the fillets into squares.
• Chop up the remaining fish left over from the squares.

For the filling:

• Cook the potatoes and eggs, leave to cool.
• Chop the chatka.
• Chop the eggs (keep one white) and the potatoes, mix with the chatka and work with the mayonnaise, add the smoked trimmings.
• Stuff the salmon fillet into a roll.

For decoration:

• Chop the pickles into brunoise.

SET UP

• Butter the toast.
• Place the salmon roll on top.
• Sprinkle with the chopped seasoning and the grated egg white.
• Decorate with salmon eggs or trout eggs.