Serve roulade of Norwegian cod filled with shellfish as a starter or as tapas. Garnished with salmon roe it also looks good on the plate.
Sprinkle salt over the cod, wrap it in clingfilm and place in the freezer for 4-5 hours.
Coarsely chop the crab meat and prawns.
Finely chop red onion and dill, and mix with crab meat, prawns and quark.
Taste the mix with lemon juice, salt and pepper.
Take the cod out of the freezer and cut into thin slices along with a sharp knife.
Place a little shellfish mix on a slice of cod and roll together.
Make small slices of pumpernickel and place the cod roulades over.
Serve with salmon roe and dill on top.