SJÖRAPPORT salmon fillet with herb crust and ALLEMANSRATTEN mashed potatoes

INGREDIENTS:

• 3-4 pieces of KNACKEBROD multigrain crispbread
• 20g parsley leaves
• 5g basil leaves
• 2g spearmint leaves
• 20ml olive oil
• 2 SJÖRAPPORT salmon fillets
• SAS SENAP mustard and dill sauce
• 1 pack of ALLEMANSRATTEN mashed potatoes
• Salt
• Pepper

STEP BY STEP:

FOR THE SALMON

• Place the KNACKEBROD multigrain crispbreads, parsley, basil, spearmint and olive oil in a blender.
• Blend well until smooth.
• Place a pan over heat.
• Add the olive oil and then the SJÖRAPPORT salmon fillets.
• Spread some SAS SENAP mustard and dill sauce over the salmon along with the herb crust.
• Bake in a preheated oven for 15 minutes at 180°C.

FOR THE MASHED POTATOES

• Follow labelled instructions. Add some water to a pot, place ALLEMANSRATTEN mashed potatoes and stir until smooth.

SERVING

Serve the salmon with the mashed potatoes and finely chopped chives on top.