Summary

Ingredients

• 500 g potato (s)
• 300 g chicory
• 400 g salmon
• 1 onion (s)
• 200 g whipped cream
• 2 tablespoon mustard, hotter
• 0.5 ½ bunch chives
• Salt and pepper, whiter
• Sunflower oil

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Instructions

1. Wash, boil, peel the potatoes and dice them like the peeled onion. Clean, wash and cut the chicory into strips.
2. Heat the oil in a pan, fry the potatoes in it for 7 - 8 minutes until golden brown and season with salt and pepper. Rinse the salmon, pat dry, dice and season with salt and pepper. Add the onion to the potatoes and fry for 4 - 5 minutes, turning. Add the chicory after 3 - 4 minutes. Mix the cream with the mustard, stir in, bring to the boil briefly and season to taste. Sprinkle with chives rolls.
3. A green salad tastes very good with it.