for 4 person

Puree

600 g	parsnips, peeled, chopped
2	garlic cloves, squeezed
2 ½ dl	almond drink
2 tbsp	white almond cream
2 tbsp	butter
½	organic lemon, grated zest and the juice
½ tsp	salt
a little	pepper

Salmon

	oil, for frying
600 g	salmon fillets with skin, in 4 slices
½ tsp	salt
a little	pepper

Dill and caper butter

30 g	flaked almonds
60 g	butter
65 g	capers, draind, dabbed dry
½ bunch	dill, torn into pieces

To serve

1 bunch	flat-leaf parsley, torn into pieces
½ bunch	dill, torn into pieces
2 tbsp	lemon juice
1 tbsp	olive oil
¼ tsp	sea salt
a little	pepper

How it's done

Puree

Place the parsnips, garlic and almond milk in a pan, bring to the boil. Reduce the heat, cover and cook the parsnips for approx. 20 mins. until soft. Puree the parsnips with the almond butter, butter, lemon zest and juice until smooth, season. Keep the puree warm.

Salmon

Preheat the oven to 80°C. Heat the oil in a non-stick frying pan. Season the salmon, fry for approx. 4 mins. on each side. Remove, keep warm.

Dill and caper butter

Toast the almonds in the same pan. Add the butter and heat through until the butter foams and smells nutty. Add the capers with the dill, fry for approx. 1 min. until crispy.

To serve

Mix the parsley and dill with the lemon juice and oil, season. Spread the puree onto plates, arrange the salmon on top. Drizzle with the dill and caper butter, garnish with the herbs, season.

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