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in halves dl crème fraiche or sour cream g brown butter dl finely chopped dill finely chopped onion the juice from lemons small chopped cucumbers tablespoons of mustard dl salted almonds, chopped g green asparagus and boneless salmon half side, g teaspoon dill seed teaspoon fennel seed ⁄ teaspoon sugar
- hours instructions mix the potato halves, the crème fraiche, the brown butter, the chopped dill, onion and cucumbers, the lemon juice and the mustard. grill the asparagus for minutes, then chop them up to top the salad. sprinkle with the chopped almonds. season the salmon with the dill, fennel, sugar...
https://sweden.se/culture-traditions/lets-celebrate-the-national-day-of-sweden/