Spring Salmon Plate

‘The season of fresh appetizers comes with Spring’

With May just around the corner, Spring calls for delicious easy appetizers that are pleasing not only to the eye but palette. May 1st is a large festive celebration in Finland where people gather outside for a picnic and celebrate the beginning of summer. It’s an amazing gathering but naturally it has been canceled due to the global pandemonium, which means people will be celebrating at home this year.  Therefore, I wanted to share a little food inspiration that can easily bright up an ordinary day perfect for Spring days. My hubby and I took a walk with Siena to the market square this morning and picked up some cured salmon (gravadlax) from the fish stall. The already cured salmon (in salt and dill) is ready to be thinly sliced on a large plate. Then make an orange vinaigrette and drizzle it all over the fish. Add lots of black pepper and leave it to marinate in the fridge for a good hour before serving. Once it is ready to be eaten, add some toasted pine nuts and baby leaf sprouts on top. To make the orange vinaigrette, mix together Dijon, juice from an orange, olive oil, fresh dill, pinch of salt. When the pandemonium gets better, this salmon dish is going to be a hit during summer evenings over a glass of chilled rosé amongst friends!

Cured Salmon Plate

  • Cured Salmon slices
  • Toasted pine nuts
  • Fresh dill
  • Black pepper
  • Baby leaves of choice

 Orange Vinaigrette

  • 1 teaspoon Dijon
  • 1-2 tablespoon olive oil
  • 1-2 tablespoon juice of orange
  • Pinch of salt/black pepper
  • Fresh dill

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