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Lisa Minor
Smoked salmon in lemon oil with dill potatoes
A delicious scandinavian recipe. The lunch contains the following ingredients: fish, lemon (polished), mild olive oil, smoked salmon (a 100 g), baby potatoes (500 g), dill (15 g), crème fraîche (125 ml) and mayonnaise.
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Ingredients
Directions
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Grate the yellow skin of the lemon over a bowl and add the oil. Add some pepper and salt and mix well.
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Place the salmon in a shallow dish and drizzle with the oil mixture. Cover with cling film.
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Cook in a pan with water and salt the potatoes with peel in about 15 minutes until done. Allow to cool slightly and halve them.
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Keep 4 sprigs of dill separately and cut the rest fine. Put the crème fraîche and the mayonnaise in a bowl and mix in the chopped dill. Squeeze out half of the lemon and cut the other half into pieces. Mix the potatoes with the dill mixture. Season with pepper, salt and some lemon juice.
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Divide the salmon and dill potatoes over 4 plates. Garnish with a sprig of dill and a lemon wedge.
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Nutrition
475Calories
Sodium1% DV20mg
Fat54% DV35g
Protein32% DV16g
Carbs8% DV25g
Fiber20% DV5g
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