Swedish Crispbread Salmon Salad Bowl

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 120 g salmon fillet with salt and fry in a non-stick frying pan without any oil for 6 minutes on each side, then break into rough pieces.

   6:00
2. 2

   Slice 0.5 cucumber thinly on a mandoline and dice 80 g beetroot.

3. 3

   Put 100 g cooked barley in a bowl and arrange the cucumber, beetroot and salmon on top.

4. 4

   Mix 60 g yoghurt with 0.25 bunch of chopped dill, the juice of 0.25 lemon and a pinch of salt, and spoon it over the bowl.