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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
- 5 g whole grain mustard
- 3 g sugar
- 13 g dill
- 10 ml olive oil
- Juice of 1 orange
- 10 ml vodka
- Pepper
- Sea salt
YOU WILL ALSO NEED
- Food-grade foil
INSTRUCTIONS
- 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 under foil in the refrigerator for 2 days.
- 2Coat 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 boil into a cream. Add the baked potatoes, dill, and gently heat through.
- 4Transfer to a plate and top with finely sliced salmon.
