Spread the lingonberries out in a container in a thin layer and sprinkle with sugar. Shake the container from side to side so that the sugar is evenly distributed. Leave the lingonberries to stand for a couple of hours on the kitchen worktop or overnight in the fridge. They will keep well for about a week in the fridge.
Grate 1–3-day-old rye bread using a grater, so that you have approx. 250 ml of rye breadcrumbs. Melt 100 g of butter in a frying pan over a high heat and add the rye breadcrumbs.
Stir them whilst they are cooking until they are crispy and smell of toasted rye bread and browned butter.
Once the butter has sizzled off and the crumbs are crisp, pour the contents of the pan through a sieve into a bowl, so that the excess butter is strained into the bowl.
Spread the crispy crumbs out on a large piece of kitchen roll and leave them to cool completely before transferring them to a container
with a tight-fitting lid. The rye breadcrumbs will keep for at least
1 week.
Tip: Be sure to save the butter from the pan. It tastes fantastic and is excellent for use in other baked goods.
Rinse and chop the dill. Mix all the ingredients together well and season with salt and pepper, and perhaps a little extra lemon zest.
Separate the Christmas salad into individual leaves and rinse thoroughly. Slice the salmon into pieces approx. 1 cm thick. Spread the cream cheese mixture over the base of your serving dish. Arrange the salmon on top. Place the Christmas salad leaves between and on top of the slices, then add small spoonfuls of the raw marinated lingonberries. Finally, sprinkle with crispy rye crumbs and, if desired, a little cress.
