Lightly cured fried salmon with warm vegetable salad

Serves 4

 

For the cured salmon

700 g fresh salmon

2 tbsp caster sugar

1 tbsp salt

 

For the salad

300 g fresh potatoes

300 g carrots

300 g yellow beets

1 bunch of crown dill

1 bunch of broad leaf parsley

1 bunch of fresh dill

1 bunch of chives

3 tbsp rapeseed oil

For the sauce

300 ml Turkish yoghurt

1 tbsp honey

2 tbsp hot sweet mustard

Salt and pepper

 

For garnishing

Calendula, petals

 

  1. Mix salt and sugar and rub the mixture into the salmon. Set aside to rest for about 20–30 minutes.
  2. Clean all the root vegetables and peel the carrots and yellow beets. Boil in lightly salted water with the Crown dill for approximately 20 minutes. Strain the water from the vegetables and allow to cool for a couple of minutes. Cut into large chunks.
  3. Chop the herbs (save some dill for garnishing) and add to the vegetables. Pour over the rapeseed oil and mix well to coat the vegetables. Salt to taste.
  4. Make the sauce by combining all the ingredients. Salt and pepper to taste.
  5. Prepare the cured salmon. Brush off the excess salt and sugar from the salmon. Cut into serving portions and fry until golden in a hot and dry pan.

Place the salad in a large serving bowl or on a large platter. Place the cooked salmon on top. Garnish with fresh dill and edible flowers and serve with the mustard sauce.