Ingredients
Preparation
Preheat the oven to 160 °C.
Cut the salmon into servings.
Slice shallot and lemon and put in an oven-proof dish with parsley and white wine.
Place the salmon in the dish with skin side up and sprinkle salt on the skin.
Bake in the oven for approx. 8 minutes.
Remove the skin before serving.
Hazel baked potatoes
Peel potatoes and cut into 1 cm thick slices.
Chop hazelnuts.
Fold the potato slices in melted butter, then in hazelnuts and place on a baking tray with baking paper.
Bake in the oven for approx. 20 minutes.
Cucumber salad
Cut cucumber in small dices and finely chop chili.
Mix all the ingredients for the cucumber salad and let sit in the fridge for 20 minutes.
Horseradish cream
Whisk crème fraîche stiff and fluffy.
Grate horseradish and finely chop chives.
Add horseradish, chives, mustard and lemon juice to the crème fraîche.
Taste with salt and pepper.
Serve the salmon with hazel baked potatoes, cucumber salad and horseradish cream.