Summary

Ingredients

• 300 g salmon, smoked
• 6 spring onion (s)
• 250 g cherry tomato (s)
• pepper
• 1 teaspoon mustard
• 4 tablespoon lemon juice
• 3 teaspoons vinegar (herb vinegar)
• 2 tablespoons oil
• Dill, chopped

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Instructions

1. First cut the salmon slices into wider strips, then into larger pieces. Peel the spring onions and cut into thin rings. Halve and core the cherry tomatoes.
2. Mix in a marinade from pepper, mustard, lemon juice, vinegar and oil, stir in the dill.
3. Mix the marinade, fish and vegetables together and leave to stand in the refrigerator for at least 1 hour, covered. The salad can also be left to stand overnight.
4. Serve with white bread or baguette.