Dice the Malax Loaf slices.
Heat the olive oil in a pan and add the crushed garlic clove.
Fry the Malax Loaf cubes carefully and season with chopped fresh parsley.

Peel and chop the root vegetables.
Cook the root vegetables separately and allow to cool.

Chop the onion and fennel bulb into paper-thin slices, place them in cold water and
leave for at least two hours. The cold water will make them crunchier.

Tear the salad leaves into small pieces and wash thoroughly in cold water.

Arrange the root vegetable pieces, salad leaves, croutons, lavaret, fennel bulb and onion on a platter in layers.
Garnish with dill and lavaret roe.

Serve with e.g. sour cream or vinegar dressing.

Serve the dressing separately.