|1 tbsp||White Balsamic Vinegar|
|4 tsp||Maize Germ Oil|
|200 g||Cream Fraiche|
|0,5 tsp||Dijon mustard|
|300 g||Triple potatoes|
Swedish salmon is classically pickled before frying. Place salmon in a small baking dish. Squeeze the lime. Mix with white balsamic vinegar and 3 teaspoons corn oil. Season with salt. Pour dressing over Swedish salmon. Marinate for 2 hours. Turn Swedish salmon every 15 minutes. For the summer sauce, first mix creme fraiche with Dijon mustard. Press garlic through garlic press. Stir into the sauce. Season with white pepper and salt. Finely chop the dill. Stir into the sauce. Cover and let stand in the refrigerator for 30 minutes. Boil small triplets of potatoes with skin on. Brush a frying pan with a teaspoon of oil and heat. Drain the Swedish salmon. Sear briefly on both sides. Reduce temperature to medium. Continue to sear Swedish salmon for 2 minutes on each side.