Skyr bowl with salmon, cucumber and poppy seeds

Ingredients

For 1 serving

• Skyr150 g
• Canned salmon50 g
• Cucumber80 g
• Poppy seeds3 g
• Lemon juice1 teaspoon
• Rye bread1
• Black pepperto taste

Contains: gluten, lactose, fish,

Method

1. Drain the tinned salmon, remove the skin and larger bones and flake it with a fork; wash and trim the cucumber and cut it into roughly 1 cm dice.
2. Spoon the skyr into a bowl and season with the lemon juice and a grind of black pepper, stirring until smooth.
3. Top with the salmon and cucumber, sprinkle with the poppy seeds and serve with the rye bread, toasted for a couple of minutes until crisp if you like.