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🥗 Creamy Salmon on Crisp Salad

497 kcal · 30 min · 4 servings

Creamy Salmon on Crisp Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the salmon fillet thaw in the refrigerator for a full day.
  2. 2. Cut the butter into large cubes.
  3. 3. Rinse the salmon fillet and pat it dry with a kitchen towel.
  4. 4. Cut the salmon into small pieces.
  5. 5. Put the butter and the salmon into the mixing container.
  6. 6. Cook the ingredients for 5 minutes at level 1 and 100 degrees Celsius.
  7. 7. Remove the cooked salmon from the container.
  8. 8. Rinse the mixing container thoroughly with cold water to cool it down.
  9. 9. Rinse the dill and shake it dry.
  10. 10. Pluck the fine dill tips from the stems.
  11. 11. Set aside some dill tips for decoration.
  12. 12. Wash the lemon and cut it in half.
  13. 13. Squeeze the lemon.
  14. 14. Put the cooled salmon into the mixing container.
  15. 15. Add the dill to the container.
  16. 16. Add the smoked salmon to the container.
  17. 17. Add the cream horseradish to the container.
  18. 18. Add 2 tablespoons of lemon juice to the container.
  19. 19. Add pepper to the container.
  20. 20. Mix everything for 10 seconds on level 5.
  21. 21. Transfer the salmon cream into another container.
  22. 22. Set the salmon cream aside to cool.
  23. 23. Wash the arugula and the salad thoroughly.
  24. 24. Spin the vegetables dry.
  25. 25. Tear the vegetables into small pieces.
  26. 26. Put vinegar, mustard, olive oil, and honey into a bowl.
  27. 27. Mix the ingredients into a dressing.
  28. 28. Season the dressing with salt and pepper.
  29. 29. Slice the baguette.
  30. 30. Put a portion of salmon cream on each baguette slice.
  31. 31. Decorate the slices with the saved dill tips.
  32. 32. Mix the salad with the dressing.
  33. 33. Arrange the salad on plates.
  34. 34. Serve the dish.

Nutrition per serving