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Grilled gravlax with spring salad, new potatoes and mustard sauce

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 3029 times
Ingredients:
  4 pieces gravlax, each ca 150 g
  8 radishes
  4 green asparagus spears
  4 white asparagus spears
  8 young new carrots
  12 sugar snap pea pods
  16 green beans
  50 g fresh spinach
  16 boiled new potatoes
  Sauce:
  4 tbsp mustrad – a mild wholegrain is nice
  2 tbsp sugar
  100 ml veg oil
  To serve:
  dill
  1 lemon
A very pretty dish with pieces/ steaks of gravlax (cured salmon) and a warm tender salad of spring veg.
Cooking Steps:
Mix together mustard, sugar and oil to a smooth sauce.

Boil asparagus, carrots, sugar snap peas and green beans in lightly salted water for ca 2 min.

Let the veg cool in ice water and cut into smaller pieces. Halve the potatoes.

Heat a pot with a little oil gently and fold in the veg, potatoes and spinach. Season with salt and pepper.

Flash fry the salmon very quickly in a very hot frying pan with a little oil until the fish has a light fried surface.

Serve the fish with dill and lemon, salad and the mustard sauce.

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