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Fresh lightness: Smoked herb salmon

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It is vacation time! Smoked salmon with fresh herbs, doesn’t it sound enticing? Well it is! And not only that it’s a fat burning booster thanks to its omega-3 fatty acids.

It benefits the body, because this yummy little friend strengthens the cardiovascular system. Healthy and tasty, with the holiday feeling in your plate: We can only say: Enjoy your meal!

Ingredients
4 portions

  • 16 lemon balm leaves
  • 1 honeydew melon
  • 5 kiwis  (one for decoration)
  • 2 limes
  • 2-4 tablespoons of raw cane sugar
  • 400 ml water

Preparation

Mix one litre of water with two tablespoons of salt in a bowl and leave a salmon filet for 20 minutes to marinade. Meanwhile pluck some herb leaves, and dice some chives in little circles and chop half of the cabbage finely. Remember to cover the remaining cabbage with a damp cloth so you can keep them fresh. Mix crème fraiche, breadcrumbs and parmesan and to your taste season it with salt and pepper. Take the salmon out of the water and dry it carefully. Afterwards cut some gashes, don’t take of the salmon’s skin, on the beautiful fish and then coat it with plenty crème fraiche and put it in the oven, the oven preheated at 180 degrees, for about 15 minutes. For the vinaigrette, mix lemon-juice, salt, a pinch of sugar, pepper and whisk some sunflower oil with the remaining herbs. And done! Your delicious smoked herb salmon with vinaigrette is served!

(Image: Barbara Pheby – fotolia.com)


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