Gravlax salad with new potatoes and mustard dressing

• 1/2 stcitron
• 1 pc Fennel
• 1 stack of
• 1 cucumber, small and thin
• 1 stRodlok
• 1 knippevattenkrasse
• 2 sprigs dill

Pickled salmon

• 1/2 dlsalt
• 1/2 cup granulated sugar
• 1 teaspoon whole white pepper
• 1 kg fresh salmon, with skin

Mustard dressing

• 1/2 clove of garlic
• 3 mskdionsenap
• 1 tbsp honey, flower honey
• 3 msksherryvinäger
• 1 dl rapeseed oil

Pickled salmon

• 1. Mix salt and sugar. Crush the peppercorns roughly in a mortar and mix in. 1/2 dl salt, 1/2 dl granulated sugar, 1 tsp whole white pepper
• 1/2 dl salt,
• 1/2 cup granulated sugar,
• 1 tsp whole white pepper
• 2. Make a couple of long cuts in the skin of the salmon, this way the salt and sugar mixture will penetrate further. 1 kg fresh salmon
• 3. Rub both sides of the fish with the entire salt and sugar mixture. Place in a dish, skin side down, and cover with plastic wrap. Leave at room temperature for about 1 hour, until the salt and sugar mixture begins to melt.
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• 4. Then place in the refrigerator overnight.
• 5. The next day: turn the salmon over and leave it in the fridge for another night.

Mustard dressing

• 6. Grate garlic and mix with mustard, honey and vinegar. 1/2 clove garlic, 3 tbsp Dijon mustard, 1 tbsp honey, 3 tbsp sherry vinegar
• 1/2 clove of garlic,
• 3 tbsp Dijon mustard,
• 1 tbsp honey,
• 3 msk sherryvinäger
• 7. Add oil in a thin stream while whisking, until the dressing becomes creamy. 1 dl rapeseed oil
• 8. Season with a little salt and black pepper and thin with a little water if it is too thick. Salt and black pepper

Salad

• 9. Rinse the fish quickly and pat dry. Cut the fish into thin slices with a thin, flexible knife.
• 10. Boil the potatoes in salted water with half a lemon and 2 tablespoons of olive oil. 16 new potatoes, 1/2 lemon, olive oil
• 16 new potatoes,
• 1/2 st citron,
• 11. Halve the fennel and cook it with the potatoes until soft. 1 fennel
• 12. When the potatoes and fennel are ready, pour off the water and let cool on a plate.
• 13. Peel the orange with a potato peeler and finely shred the peel. Place the shreds in a saucepan of boiling, lightly salted water for a minute or so. Remove, place in a small bowl and cover with olive oil. 1 orange
• 14. Then peel the white part of the orange and cut out fine fillets.
• 15. Peel and slice the cucumber into 1-centimeter thick slices. 1 cucumber
• 16. Thinly slice the red onion. 1 red onion
• 17. Slice the potatoes and cut the fennel into two-centimeter pieces.
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• 18. Toss the potatoes and fennel in the mustard dressing.
• 19. Arrange potatoes and fennel. Arrange orange fillets, cucumber, red onion and salmon slices on top. Top with orange strips, watercress and dill, and drizzle over the rest of the mustard dressing. 1 bunch watercress, 2 sprigs dill