Summary

Ingredients

• 1 ½ kg salmon, fresher
• 1 bunch dill, fresher
• 300 g yourt
• 1 glass caviar (salmon or trout caviar)
• 1 tablespoon mustard, medium hot
• 200 ml cognac
• 1 ½ kg potato (s)
• salt

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Instructions

1. Prepare a sauce from the yoghurt, the finely chopped dill and the mustard. Carefully stir in the caviar and let the sauce steep for two to three hours so that the taste can develop. Be careful with salt as the caviar and mustard are already salty.
2. Thoroughly scrub the potatoes and cook until done. Can be eaten either with the skin or as jacket potatoes with salmon.
3. Place the salmon side skin side down on a baking sheet, preferably on aluminum foil. Place just under the grill without salt, spices or oil and grill until the meat is golden brown. Take the tray out of the oven, spray the salmon with water using a water sprayer and season well with salt. Place under the grill for another 3-4 minutes. Take the fish out of the oven again, drizzle with the cognac and flambé. Then serve with the potatoes and the sauce.
4. Experience has shown that the sauce is eaten with pleasure, so I make double the amount straight away. Even if the amount of salmon seems to be a lot, I can say from experience that there is not much left because it is a light meal!