Taking a cue from Scandinavian chef Magnus Nilsson, there are some fish pickling in the kitchen of Telegraph. The dish, which originally was served a few weeks ago at the Common Threads’ World Festival, now appears on the menu at the wine bar. It contains steelhead salmon cured in salt, organic sugar and dill puree and then pickled with white wine vinegar, goat cheese whey, shaved white onion, cardamom and allspice. It is served on a crispy crostini with lumpfish roe to add saltiness and a bright red pop of color. The dish is topped with Swedish sauce made with sour cream crème fraiche. The dish is on the menu now for $9.