Potato salad and gravlax salmon
Ingredients
Instructions
- 600 g Touquet fingerling potatoes
- Norwegian salmon slices
- 1 bunch of dill
- 1 egg yolk
- 1 tbsp. Dijon mustard
- 1 tbsp. coffee Savora® type sweet mustard
- 15 cl Sunflower oil
- 1 tbsp. brown sugar
- 1 tbsp. coffee Lemon juice
- 1 tbsp. tablespoon heavy cream
- Salt of Guerande
- White pepper
- Boil water in a pressure cooker and steam the potatoes for 10 minutes.
- Leave to cool and peel the potatoes, leaving them whole. Reserve in a salad bowl.
- Wash and dry the dill.
- Whip the mayonnaise with an electric whisk, mixing the egg yolk, sugar, mustards, lemon juice and cream and gradually adding the sunflower oil.
- Pepper and salt. Add two-thirds of the dill sprigs and mix.
- For three quarters of the gravlax sauce over the potatoes and mix well to coat them evenly.
- Cut the salmon slices into thin strips and put them in the remaining sauce. Stir. Book.
- Arrange the potatoes on the plates, add the salmon strips.
- Decorate with the rest of the dill sprigs and serve at room temperature.
Tip : marinate a heart of salmon overnight in a mixture of sugar, salt, wine vinegar and sweet mustard.
Potato salad and gravlax salmon
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