Gravad laughter (marinated salmon)

Name: gravad laughter (marinated salmon)
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 2 packages gravad laughter marinated with beet and dill; fennel bulb; 50 g watercress or lamb's lettuce; 2 lemons cleaned up; extra virgin olive oil; bread tasty with a crispy crust; butter to lubricate

A delicious scandinavian recipe. The lunch contains the following ingredients: fish, Jamies gravadlachs marinated with beet and dill *, fennel bulb, watercress (or lamb's lettuce), lemons (scrubbed), extravirgin olive oil, bread (tasty with a crispy crust) and butter (to spread).

Ingredients

Directions

Open the packets of salmon and put them aside for a moment. Scrape the fennel with a vegetable slicer in slices as thin as possible (only on your fingers!) Or use a sharp knife, and put the fennel in a bowl of ice cold water. Add the watercress, but remove the thickest stems. Set the bowl apart.
Press 1 of the 2 lemons out over a large bowl and add 3 times as much olive oil and some pepper and salt. Mix everything with a whisk for a dressing. Cut the other lemon into parts.
Cut the bread and place it on a plate or a shelf and put some butter next to it on a plate or in a butter dish.
Divide the salmon over 4 plates and add a lemon wedge. Swing the watercress and fennel dry with a salad spinner or in a clean tea towel and scoop through the dressing in the bowl. Put a piece of lettuce on each plate and serve with the bread and butter.