Potato-fennel salad with salmon

Name: potato-fennel salad with salmon
Total time: 40 min
Yield: 2
Ingredients: 400 gram new potato; 250 gram salmon fillet; 600 milliliters fish stock of tablet; 1 fennel bulb; 4 twig fresh dill coarsely chopped; 1 teaspoon mustard; 1 tablespoon White wine vinegar; 3 tablespoon mayonnaise

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 ...

Ingredients

Directions

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 is just below.
Allow the salmon to poach on a low setting in about 10 minutes.
Take the salmon out of the pan and let it cool down.
Peel the potatoes and cut into slices or cubes. Cut the fennel into wafer-thin strips (possibly in the food processor).
Beat the ingredients for the dressing and mix it with the potatoes.
Scoop the fennel through and part of the dill. Season with salt and pepper.
Divide the salad over the plates and divide the salmon into pieces. Sprinkle with the rest of the dill.