Nordic salad with lamb's lettuce, smoked salmon, egg and potatoes

Ingredients

For 1 serving

• Lamb's lettuce60 g
• Smoked salmon70 g
• Eggs1
• Potatoes200 g
• Cucumber80 g
• Nonfat Greek yogurt50 g
• Dill3 g
• Extra virgin olive oil6 g
• Lemon juiceto taste
• Black pepperto taste
• Saltto taste

Contains: lactose, eggs, fish,

In season: November – March

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily; drain.
2. Meanwhile bring a small pan of water to the boil, lower the egg in gently and cook it for 8 minutes, until hard-boiled; cool it in cold water, peel it and cut it into wedges.
3. Chop the dill and mix it with the Greek yoghurt, a few drops of lemon juice and some ground black pepper.
4. Wash and dry the lamb's lettuce; wash the cucumber and slice it thinly.
5. Arrange the lamb's lettuce, warm potatoes, cucumber and egg on the plate, drizzle with the oil, add the smoked salmon and finish with the dill sauce.