Instant Smoked Salmon with baby potatoes

🧂 Ingredients

• 240 gr sliced cured salmon fillet

  gravlax
• 12 pcs baby potatoes
• 24 pcs green asparagus
• 120 gr Greek yoghurt
• 80 gr cream
• 1 tsp lemon juice
• 1 tsp ground cumin
• 1 tbsp chopped flat parsley
• 1 tbsp chopped coriander
• 1 tbsp chopped spring onions
• Pickled shallots

Instructions

• 1 Boil the baby potatoes in salted water until soft and tender.
• 2 Whip the Greek yoghurt, cream, lemon juice, salt, pepper and ground cumin until
  slightly thick, then refrigerate.
• 3 Sauté the green asparagus in olive oil for 2-3 minutes. They should be cooked
  but still crunchy.
• 4 Prepare the smoking gun.
• 5 Arrange the peeled baby potatoes and the salmon slices on a plate. Place the
  cloche on top and smoke for 30 seconds.
• 6 Arrange all ingredients on a plate, and garnish with the petals of pickled
  shallots and fresh chopped herbs.

Nutrition Info