First prepare the grandma’s cucumber shake: Mix the sugar, water and vinegar. When the sugar is melted, add the sliced cucumber. Let marinate in a cool place for about two hours. Drain the cucumber slices before use. 
Toast the bread slices lightly and cut them into round shapes, using a water glass or a baking mould. Spread a spoonful of “Lapin Lumous” cold-smoked salmon spread on the bread slices. Add cucumber slices and press them gently into the spread. Add a table-spoonful of rainbow trout roe and a dab of sour cream. Garnish with dill and crushed black pepper. Serve immediately.

Recipe: Kim Palhus