Recipes

Cook fresh salmon in 100 cc of olive oil, lemon juice and Dill.

Make mayonnaise by beating 200cc of vegetable oil, egg, vinegar and salt with hand mixer. Add mustard afterwards.

Crumble cooked salmon and mix with mayonnaise. Add layer of mixture onto slices of smoked salmon and roll. Garnish with lettuce.

Remove skin from salmon fillet and marinade in olive oil, soy sauce and Dill for two hours. Once marinated, sear salmon in a frying pan and finish cooking the salmon in the oven.
Make the sauce by adding sherry vinegar, a few drops of lemon juice, salt and pepper, chopped Dill, and cream. While whisking, slowly add olive oil to the cream mixture.

Plating:
Place a layer of the cream sauce on a plate and add the salmon on top. Garnish with a sprig of fresh Dill.

Chop potatoes, carrots and leeks into small pieces. Place vegetables in pressure cook, cover with water, add vegetable bouillon cube, salt and pepper. Close and cook vegetables.

Purée cooked vegetables until creamy.

Pour vegetable purée into pot. Add milk and butter to taste. Cook on low, stirring constantly until butter is melted.

Can be garnished with croutons.