Scandinavian Cured Fish with Vegetables
ready in 1 hr 30 min.
Whisk together the chopped dill, olive oil and white wine vinegar. Brush the top side of the smoked salmon with the dill dressing. Cover and chill the salmon for at least 1 hour.
When ready to serve, bring 2 large saucepans of salted water to the boil.
Remove the salmon from the fridge and cut into thin, long slices using a sharp knife. Arrange them layered on serving plates.
Cook the asparagus for 3-4 minutes until tender. Cook the peas in the other saucepan of boiling water for 1 minute. Drain both the peas and the asparagus.
Arrange a mixture of the asparagus next to the salmon, then spoon the peas on top. Garnish with sprigs of dill and season with salt and black pepper before serving.