Smoked mussels with cucumber and dill salad

Ingredients for 4 servings:

• 500 g clams (other types of clams can also be used)
• 1 shallot(s)
• 1 bunch of soup vegetables
• 1 jar white wine
• 1 small cucumber(s)
• 1 turnip
• 1 onion(s), red
• 1 tsp mustard
• 1 tsp sugar
• 2 tbsp rapeseed oil
• 1 tsp mustard seeds
• Vinegar
• 3 tsp apple juice
• salt and pepper
• 1 bunch of dill

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 45 minutes

Scandinavia on your plate

To prepare the cucumber salad: Peel the cucumber lengthwise with a vegetable peeler. Finely grate the turnip. For the dressing, combine the mustard with the sugar, rapeseed oil, and 1 tablespoon of vinegar, and season with salt and pepper. Bring the mustard seeds to a boil with the apple juice, ideally letting it steep overnight. Finely slice the onion and fry once in a pan, then deglaze with a splash of vinegar. Chop the dill. Mix everything together and serve. To prepare the smoked mussels: Cover the bottom of a pan with beechwood chips and place a round piece of baking paper on top. Place the mussels and the soup vegetables in a pot, pour in the white wine, and cook for about 2 minutes. Remove the mussels from their shells and spread them on the baking paper. Season with a little rapeseed oil and salt, cover the pan, and heat until the entire interior is filled with smoke. Serve immediately after smoking with the cucumber and dill salad and enjoy while still warm. You can find the other recipes from the Shared Table episode “Scandinavia on a Plate” here: https://www.chefkoch.de/rezepte/4045531625130393/Bunte-Bete-Salat-mit-Quark-Kernen-und-Saaten.html https://www.chefkoch.de/rezepte/4045541625130869/Ganzer-Plattfisch-mit-reduzierter-Sahne-verbranntem-Spitzkohl-und-Wildkraeuter-Salat.html