John Myers
Sesame Triplets with Salmon, Mustard and Honey Sauce with Dill and Herb Cream
The perfect sesame triplets with salmon, mustard and honey sauce with dill and herb cream recipe with a picture and simple step-by-step instructions.
- 500 g Triplets
- 1 tsp Salt
- 1,5 tbsp Butter
- 3 tbsp Sesame
- 2 Strong pinches of salt from the mill
- 2 Strong pinches of pepper from the mill
- 150 g Gravlax with a fine dill rim and sauce *) (Here: From Aldi Nord)
- 50 g Sauce *) (40 ml) mustard and honey sauce with dill
- 100 g Quark 40%
- 100 g Yogurt 1.5%
- 2 tbsp Herbs (8 herbs mix from iglo / TK)
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 1 Strong pinch of sugar
- 2 Stalks of parsley for garnish
- Wash the triplets (potatoes), cook in salted water (1 teaspoon) for about 20 minutes, drain and peel off. Heat a pan with butter (1.5 tbsp) and sesame (3 tbsp) and toss / roll the peeled triplets in it and season with plenty of salt (2 big pinches) and pepper (2 big pinches). Mix the quark (100 g), yoghurt (100 g) and herbs (2 tbsp), salt (2 big pinches), pepper (1 big pinch), sugar (1 big pinch). Serve the sesame triplets with salmon, mustard and honey sauce and herb cream.
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