This recipe was found on Gastro

Serves 4

Beurre Blanc:
Dill
Chives
1 shallot
2 dl white wine
250 g unsalted butter
Salt
Pepper

Rinse the dill and chives, spin them dry, and mince them both. Peel the shallot and mince it. Bring the white wine to a boil; let the alcohol cook off. Add softened butter a bit at a time while whisking briskly. Remove from heat; continue whisking and add the dill, chives, and shallots. Season with salt and pepper.

Crab Salad:
50 g washed crab meat
1 tbsp mayonnaise
Lemon juice
Salt
Pepper

Check the crab one more time to ensure there are no shells or anything else in it. Mix up with the mayonnaise and season to taste with lemon juice, salt, and pepper.

Roe Garnish:
15 g lumpsucker roe
15 g herring roe
Lemon juice
Salt
Pepper

Remove any sinew from the lumpsucker roe or have your fishmonger do it. Place the herring roe in a strainer and wash it 2-3 times. Mix the two types of roe together and season to taste with salt, pepper, and lemon juice.

To serve:
Assemble as shown in the photo.