Smoked Salmon with Mash
7,3 / 10
ready in 1 hr
Whisk the dill, lemon juice and half the lemon zest together with the oil and season with salt and ground black pepper.
Melt the butter in a pan. Put the potatoes through a ricer and add to the butter. Warm the milk and stir into the potato purée. Add the thyme and season to taste with salt and nutmeg.
Arrange two scoops of mashed potato on each plate. Cut the gravadlax into strips and lay on top, drizzling with the sauce. Garnish with the purslane and remaining lemon zest. Serve with bread sticks if desired.