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Dubaubel
Potato-fennel salad with salmon
Boil the potatoes in the peel. Drain and let cool to lukewarm. Put the salmon in a pan and pour boiling fish stock until the fish just below ...
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Ingredients
Directions
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Boil the potatoes in the peel. Drain and let cool to lukewarm.
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Put the salmon in a pan and pour boiling fish stock until the fish is just below.
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Allow the salmon to poach on a low setting in about 10 minutes.
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Take the salmon out of the pan and let it cool down.
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Peel the potatoes and cut into slices or cubes. Cut the fennel into wafer-thin strips (possibly in the food processor).
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Beat the ingredients for the dressing and mix it with the potatoes.
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Scoop the fennel through and part of the dill. Season with salt and pepper.
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Divide the salad over the plates and divide the salmon into pieces. Sprinkle with the rest of the dill.
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Nutrition
615Calories
Sodium0% DV0g
Fat54% DV35g
Protein62% DV31g
Carbs14% DV41g
Fiber0% DV0g
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