Cut salmon fillet into approx. 8 pieces. Sprinkle with juice of one lemon and season with salt.
Clean and then rinse the spring onions. Blanch them briefly in a little water, remove. Now cook the salmon in boiling water for about 5 min.
For the sauce, chop the dill. Stir mustard, honey and vinegar, add oil. Season with salt and pepper. Finally fold in the dill.
Wrap the salmon with the spring onions and arrange in the mustard sauce. Garnish with lemon slices before serving.
Nutritional values:
Joule Egg white Fat Vitamin E Niacin Calories
2470 40 g 45 g 17 mg 15 mg 590 **
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