Warm-Smoked Salmon with Grilled Asparagus and Roe Sauce - Varmrökt lax med grillad sparris och romsås

WARM-SMOKED SALMON WITH GRILLED

ASPARAGUS AND ROE SAUCE

Varmrökt lax med grillad sparris och romsås

Serves 4

1 lb warm-smoked salmon,

a whole side, skin-on

(I don't know if it's really called

warm-smoked but hope so)

Oven potatoes:

2.2 lbs new potatoes

2 tablespoons oil

1 teaspoon salt

½ teaspoon coarsely ground

black pepper

1 teaspoon paprika

Roe sauce:

0.8 cup low-fat creme fraiche

2.6 oz bleak roe, red

For serving:

4 eggs

8.8 oz cherry tomatoes

1 sliced cucumber

lettuce

1 lemon cut in wedges

Preheat oven to 437F.

Scrub and split the potatoes, mix with oil and put them in a roasting pan. Sprinkle with salt, black pepper and paprika and put in the oven for 40 minutes.

Boil the eggs for 9 minutes. Rinse in cold water until completely cold, peel them and split them and the tomatoes. 

Make the sauce.

Cut off the rough part of the asparagus stems. Split the stems if they're too thick. Mix with oil and grill them until nicely colored. Flavor with salt.

Put the accompaniments in groups like in the picture and serve the salmon with the sauce.

(Picture will come!)

Enjoy!

Bella