Method

Method

  1. Make the wholegrain mustard & dill crème fraiche by simply combining the ingredients & mixing well. Refrigerate until required.
  2. Using either a food processor with a fine slicing attachment or a sharp knife, cut all the vegetables into long, thin strips. Coat with the herb infused oil and black pepper (these can be prepared ahead of time & left in the fridge for up to 24 hours).
  3. Place the salmon fillets onto the hot grill and cook for 5 minutes, after that add the vegetable strips and continue cooking for another 3 – 5 minutes.
  4. Remove the cooked salmon & vegetable strips and serve a spoonful of the mustard & dill dip on the side or over the hot salmon.