Buy all ingredients right below the recipe
INGREDIENTS
- 200 g salmon
- Beetroot juice
- 200 g small potatoes
- Cooking cream
- 15 g butter
- 5 g Dijon mustard 1
- 5 g whole-grain mustard
- 3 g sugar
- 13 g dill
- 10 ml olive oil
- Juice of 1 orange 1
- 10 ml vodka
- Pepper
- Sea salt
YOU WILL ALSO NEED
- Cling film 1
METHOD
- 1Season the salmon with coarse sea salt, sprinkle with sugar, drizzle with lemon and orange juice and beetroot juice. Sprinkle with chopped dill, splash with vodka, and let marinate for 2 days under cling film in the refrigerator.
- 2Brush the potatoes with olive oil, season with salt and pepper, and bake in the oven for 20 minutes.
- 3In a pan, melt the butter, add Dijon and whole-grain mustard, cream, and briefly cook into a cream. Add the baked potatoes and dill, and gently heat through.
- 4Transfer to a plate and top with finely sliced salmon.
