Creamy Potato Salad
Ingredients:
New potatoes 800g
Spring onions 4
Radish 125g
Asparagus 1 bundle
Mange-tout peas 150g
Baby spinach 60g
Salt flakes and freshly ground black pepper
For dressing
Sour cream 200ml
Mayonnaise 3 tbsp
Hot and sweet mustard 2 tbsp
Clear honey 1 tbsp
Chopped dill 3 tbsp
Chopped parsley 3 tbsp
Salt
Method:
Wash and boil the potatoes and pour off the water. Let them cool and halve them.
Shred the spring onions crossways and cut up the radishes.
After breaking off the dry ends of the stalks, parboil the asparagus for about 3 to 4 minutes in lightly salted water. Rinse under running cold water and cut into pieces.
Parboil the mange-touts for a couple of minutes and rinse under cold water.
Stir the dressing ingredients together and mix this with the potatoes. Season generously with salt and pepper.
Carefully fold in the vegetables, including the baby spinach, but save a little for decoration.
Place on an attractive serving dish and top with the remaining vegetables. Garnish with dill.
Lemon Baked Grilled Salmon
Ingredients:
Salmon fillet, preferably the middle section with skin 1 kg
Small organically grown lemons 3
Capers 2 tbsp
Olive oil 100ml
Salt flakes and freshly ground black pepper
Large sheets of grill tin foil 2
Method:
Work up a good glow in the grill
Bone the salmon and place it on a double sheet of tin foil with the skin face down. Season thoroughly with salt and pepper.
Wash and thinly slice the lemons. Lay them on the salmon in an overlapping pattern. Strew over the capers and drizzle a little oil on the top.
Fold up the foil to make a well-sealed package. Place on the grill and bake for about 15-20 minutes, depending on thickness, until the salmon is thoroughly cooked but not dry. Open carefully after 15 minutes and make a small cut in the thickest part to see whether the fish is ready.
Serve with potato salad.
