Summary

Ingredients

• 1 pack salmon, cold smoked approx. 200 gr.
• 1 cucumber (s)
• 1 avocado (s)
• 1 cup crème fraîche (50 gr.)
• Dill, chives
• Mustard
• Salad, different types
• 100 g suar snap peas
• 1 medium onion (s)
• 1 small Bunch radishes
• 2 tablespoon oil, (sunflower oil)
• salt
• Pepper, black
• Lemons)

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Instructions

1. 1. Boil the sugar peas for half a minute in lightly salted water. Rinse with cold water. Wash the lettuce leaves and cut into bite-sized pieces. Peel the onion and cut into thin slices. Divide the radishes into quarters. Put all salad ingredients in ice-cold water (with ice cubes) for at least half an hour! This will make the ingredients crunchier.
2. 2. Cut the salmon slices into pieces. Cut the cucumber lengthways and remove the core. Then cut into cubes. Finely chop the dill and chives. Peel the avocado, cut through, remove the core and dice. Put everything together in one bowl.
3. 3. Season the creme fraiche with mustard and pepper, add lemon juice to taste and mix the whole thing with the ingredients mentioned under 2. and cover in the refrigerator for half an hour.
4. 4. Pour off the water from the salad and 1. spin dry briefly. Then mix with the oil and salt. Arrange this salad on a platter and put the salmon and avocado mixture in the middle.