Salmon with cheese topping - Lax med osttäcke

SALMON WITH CHEESE TOPPING
Lax med osttäcke

I can’t eat salmon, but if you try this out, please tell me what you thought!  

8 servings

4 lbs fillet of salmon, a whole piece

1½ teaspoon salt
pepper
7 oz cream cheese, flavoured with chives or garlic and herbs
1/3 cup crème fraîche
1 tablespoon chopped chives

Vegetables:

2 lbs small potatoes
10 oz carrots
3 bell peppers, yellow and red
3 red onions
7 oz asparagus
7 oz sugar peas
coarsely ground black pepper
2½ to 3½ oz mâche salad
1/4 cup chopped chives
½ tablespoon flaked salt

Dressing:

2 crushed garlic cloves
2 tablespoons grated fresh ginger
2 tablespoons French mustard
4 tablespoons apple cider vinegar
4 tablespoons “liquid” honey
2 egg yolks
2/3 cup olive oil

Heat the oven to 390F. Put the fish in a large, oven-proof dish and flavour with salt and pepper. Mix cream cheese, crème fraîche and chives and spread this on the fish. Put in the oven for about 30 minutes, until the middle part (the thickest) of the fish reaches 158F.

Put the potatoes on a baking plate. Peel the carrots and cut them in narrow pieces. Trim the sweet peppers and cut them in pieces. Peel the onions and cut them in wedges. Distribute all this among the potatoes on the plate. Put in the oven and fry/bake until vegetables are slightly coloured. Flavour with salt and pepper.

Mix all ingredients for the dressing except for the olive oil. Mix with a hand mixer or in a food processor, then add the oil little by little while the machine is working.

Bring asparagus and peas to a boil in salted water. Mix them with the vegetables from the oven, rinsed salad, chopped chives and 1/3 of the dressing. Sprinkle with salt.

Serve remaining dressing in a bowl.

Enjoy!

Bella