Smoked salmon from the oven

Name: smoked salmon from the oven
Total time: 45 min
Yield: 4
Ingredients: 2 moot smoked salmon; 0.5 orange; 2 tablespoon leaf parsley; 1 tablespoon dill; 25 gram butter; 2 tablespoon White wine vinegar; 2 teaspoon fine mustard; 4 tablespoon olive oil; 25 cabbage; 150 gram winter carrot; 1 small cooked beet; 1 bag lamb's lettuce; 3 tablespoon mayonnaise

Ingredients

Directions

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