Ingredients (4 servings):
240–320 g aquavit-cured salmon
Mustard sauce
30 g Dijon mustard
20 g rough Dijon mustard
10 g ravigote
1 egg yolk
10 g brown sugar
1 tbsp dill, chopped
2 tbsp neutral oil (sunflower, corn, rapeseed)
salt and freshly ground black pepper
Dill-stewed potatoes
5 l milk
30 g butter
2 tbsp corn starch
Salt and freshly ground black pepper
Approx. 6 potatoes, peeled, boiled and diced
Dill
1
Cut the cured salmon to the desired shape and thickness.
Mustard sauce: Mix all the ingredients except for the oil into a bowl and stir a little.
Then dilute with a thin stream of oil until you’ve achieved the right consistency.
Boil the milk and stir in a little butter. Add a little corn starch (dissolved into cold water) so that the consistency is relatively thick. Next add the diced potatoes, and fold them into the mixture with a spatula. Add the chopped dill and season with salt and freshly ground pepper.
Arrange and serve. The dish goes well with snaps.
– Recipe developed in collaboration with Charles Tjessem.
Ingredients
Ingredients (4 servings):
240–320 g aquavit-cured salmon
Mustard sauce
30 g Dijon mustard
20 g rough Dijon mustard
10 g ravigote
1 egg yolk
10 g brown sugar
1 tbsp dill, chopped
2 tbsp neutral oil (sunflower, corn, rapeseed)
salt and freshly ground black pepper
Dill-stewed potatoes
5 l milk
30 g butter
2 tbsp corn starch
Salt and freshly ground black pepper
Approx. 6 potatoes, peeled, boiled and diced
Dill
