|per 100 g||Total Recipe|
|Gross weight||100 g||850 g|
|Energy||521 kJ / 125 kcal||4423 kJ / 1059 kcal|
|Sat. fat||3 g||24 g|
|Unsat. fat||3 g||24 g|
|Fibre||2 g||14 g|
|Salt||329 mg||2789 mg|
240 gAtlantic salmon
20 gCherry tomato red
20 gCherry tomato yellow
6 mlOlive oil extra-virgin
4 gSea salt
1 gPepper, black
300 gSweet potato mash
850 gTotal recipe weight
First prepare the sweet potato mash
Cut the salmon and the zucchini into long thin slices.
Place salmon slices on a sheet of baking paper.
Place the zucchini on the salmon and marinate with sea salt, pepper, lemon zest, extra virgin olive oil and freshly picked dill.
Now roll up the salmon with the zucchini and push a skrewer through each roll to secure the roll.
Thinly slice the beetroot and push out a circle with a small ring or glass.
Season with pepper, sea salt, a drizzle of extra virgin olive oil and a few drops of lemon juice.
Also slice the cherry tomatoes and place them on the beetroot circles.
Top them off with some picked dill.
For the lemon skyr:
First mix the skyr with Feta until smooth and then season with salt, peper and a little lemon juice.
Place the wok on a medium heat with 2 cups of water and bring to a boil.
First place the steaming basket with salmon, second put the basket with the beetroot on top finally folowed by the lid.
Steam for 2 minutes, then remove the beetroot.
Place the lid back on to the salmon basket and steam for a further 5 minutes.
Lay out your dish in a decorative way...
And enjoy your dinner!!!
You can add a a crispy twist to your meal by baking the salmon skin in the oven for 5-10 minutes.