Hot Smoked Salmon with Potato Gratin
with dill dressing & crunchy salad
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Hot-smoked salmon
(Contains Fish)
5 g
Fresh dill
(May be present Celery)
½ head
Butter lettuce
½ bunch
Radish
½ piece
[Persian] cucumber
250 g
Potato gratin
(Contains Egg, Milk)
1 sachet(s)
Black sesame seeds
(Contains Sesame)
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Heat the oven to 220°. Cut the radish into slices. Cut the cucumber in half and then into slices. Finely chop the dill.
Mix the mayonnaise and dill in a salad bowl with 1 tbsp each per person of white wine vinegar and water, as well as some salt and pepper. Set some of the dressing aside in a small bowl to use as a garnish. Remove the plastic film from the potato gratin container, then bake the gratin in the oven for 15 - 20 minutes or until golden brown.
Roughly tear up the lettuce. Put the lettuce in the salad bowl along with the cucumber and half of the radish, and mix well to combine.
Serve the salad onto plates. Tear the salmon into pieces and serve over the salad, along with the rest of the radish. Drizzle over the rest of the dressing and sprinkle over the black sesame seed. Serve the salad with the potato gratin.