Salmon Fillets on Salad
Salmon fillets on salad: a deliciously light fish plate with high fitness factor. Here the salmon makes a good appearance: hardly any fat and few calories.
Ingredients
- 400 g small potatoes
- 1 small Shallot
- 300 g Yogurt (1.5% fat)
- 10 g fresh horseradish root (1 piece)
- 1 tsp liquid honey
- Salt
- Pepper
- 20 g dill (1 bundle; optional)
- 250 g romaine lettuce heart
- 280 g smoked salmon fillet (4 fillets)
Instructions
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1.
Wash the potatoes and boil them in water for about 20 minutes.
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2.
Meanwhile, peel and finely chop the shallot. Mix it with the yogurt in a small bowl.
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3.
Wash, peel, and grate the horseradish finely. Add it to the yogurt mixture and stir until smooth. Season with honey, salt, and pepper.
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4.
Wash the dill, shake off excess water, pluck the leaves, finely chop them, and fold into the yogurt sauce.
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5.
Clean the lettuce, rinse, drain well (or spin dry), and cut into bite‑sized pieces. Arrange the salmon fillets on plates over the lettuce. Drain the potatoes, cool them quickly, peel, and serve with the horseradish cream beside the salmon.
