1. Blend tomatised cream of 375 g Svansø Semi dried tomatoes (drained) and 1 kg Svansø Salad mayonnaise with lemon.
2. Arrange thin slices of smoked halibut on a platter or plate.
3. Drizzle with tomatised cream and garnish with crushed Svansø Provence croutons and fresh chervil.
