Instructions:
- Make sure to peel and boil potatoes in advance.
- To start preparing the dish, take a pot and fill with 500ml of water. Next, slice the carrots lengthwise into sticks and add them to the pot. Cut the shallot onion in half and celery in pieces and add them to the pot.
- Now, add the coriander, dill, halved red chili, and salt to the mixture. Ensure that there is enough water to cover the vegetables. Cut the pre-boiled potatoes into big cubes and add them to the pot as well. Add the garlic clove. Finally, season with salt and pepper.
- Bring the pot to a boil and let it cook for 15 minutes or until the vegetables are tender. When done, drain the vegetables and let them cool.
- Drain the canned salmon and arrange it neatly in another bowl. Add the cooked vegetables and liquid on top of the salmon, then sprinkle grape vinegar over it. To finish the dish, drizzle salmon oil over the top. Enjoy! P.S. Serve with grissini breadsticks!
Tips:
- Taste as you cook: Taste your food as you cook to make sure the seasoning and flavors are balanced and to adjust as needed.
- Use quality ingredients: Use fresh and high-quality ingredients for the best flavor and texture. From vegetables to salmon, it’s important that the ingredients are tasty and come together to make a great meal.
- Follow the recipe, but don’t be afraid to make adjustments: Follow the recipe as closely as possible, but don’t be afraid to adapt it to suit your taste or the availability of ingredients.
- Don’t rush: Take your time and enjoy the cooking process. Rushing can lead to mistakes and uneven cooking.
1. Peel the potatoes and bring them to the boil by immersing them in boiling water and boiling over a medium heat for 15 to 20 minutes.
2. Pour 500 ml of water into a saucepan, cut the carrots into lengthwise sticks, the shallot into halves and the celery into small pieces and put everything into the saucepan.
3 Add the coriander, dill, halved red chilli and salt. Ensure that there is enough water to cover the vegetables. Cut the pre-boiled potatoes into big cubes and add them to the pot as well. Add the garlic clove. Finally, season with salt and pepper.
4. Leave the pot to boil for 15 minutes or until the vegetables are soft. When done, drain the vegetables and let them cool.
5 Drain the canned salmon and place in a bowl.
6. Place the cooked vegetables and a little stock on top, add a little grape vinegar. To finish the dish, drizzle salmon oil over the top.
7. Served with Grissini sticks!
