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PALMYRA
Smoked salmon from the oven
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Grate and press the orange.
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Rub the salmon with orange juice and place them with the convex side up in the oven dish.
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Finely chop the leaf parsley and the dill.
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Grind some black pepper and sprinkle the fresh herbs and orange zest over it.
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Put lumps of butter on it.
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Cover with aluminum foil and let the salmon warm up in the oven for 15-20 minutes.
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In the meantime, whisk the vinegar with mustard, oil and a little salt and pepper into a dressing.
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Cut the hard stump from the pointed cabbage and cut the coals into wafer thin strips.
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Scrape the carrot and beet with a julienne peeler or peeler into thin strips.
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Mix the pointed cabbage, carrot and beet in separate bowls each with 2 tablespoons of dressing and let them stand for a while.
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Mix the lamb's lettuce with the pointed cabbage just before serving and spread it over a flat dish.
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Put the slices of salmon on it.
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Stir the mayonnaise through the roasting liquid of the salmon and scoop the sauce over the salmon.
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Garnish the slices of salmon with the carrot and beetroot and a dash of lamb's lettuce, also put some carrot and beet along the salmon.
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Tasty with baked potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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