Smoked salmon with roast vegetables

Smoked salmon is considered to be a delicacy which most of us turn our attentions to on special occasions. It contains plenty of protein, magnesium, selenium, and vitamins B and D, however, so it definitely warrants our consideration as a more regular addition to our diets. Our salmon is smoked using beech wood and has a very pleasant smokey flavour.

  • Time of preparation:
    30 minutes
  • The fish should be left in the fridge for an hour to defrost


Number of servings

  • 2 portions smoked salmon
  • 1/2 handful dill
  • 2 pcs parsnip
  • 5 pcs potato
  • 2 carrot
  • 1 piece onion
  • 2 tablespoons olive oil
  • 1 lemon
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 100 ml olive oil


  • Tear the smoked salmon into decent-sized pieces.

    The smoked salmon may be taken out of the freezer an hour before serving and left to defrost in the fridge.

  • Rip the dill from the stalk, chop and mix with the smoked salmon. Leave to one side.

  • Peel the vegetables and chop into same-sized slices. Roughly chop the onion.

  • Mix the vegetables and onion together with oil and roast in the oven at 180°C for around 25 minutes.

  • While the mixture is in the oven, mix the oil, honey, Dijon mustard and the juice of half a lemon. Season to taste.

  • Now mix the roasted vegetables with the dressing and, once cooled, add the grated rind of half a lemon.

  • Place the roasted vegetables into a shallow dish and place the smoked salmon on top.

Enjoy your meal!