for 4 people

Tomato bulgur wheat

1 tbsp	olive oil
1	red onion, finely chopped
200 g	bulgur
1 dl	white wine
5 dl	chicken bouillon
50 g	dried tomatoes, finely chopped
300 g	red cherry tomatoes, cut in half
	salt and pepper to taste
2 tbsp	horseradish mousse
5 sprig	dill, finely chopped

Salmon

1 tbsp	olive oil
600 g	salmon fillet (organic), cut into 4 pieces
½ tsp	salt
a little	pepper
2 tbsp	horseradish mousse

How it's done

Tomato bulgur wheat

Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Add the wine, stock and sun-dried tomatoes, bring to the boil. Reduce the heat, cover and simmer for approx. 8 mins. Add the cherry tomatoes, continue to simmer for approx. 2 mins., season. Add the horseradish and dill, mix.

Salmon

Heat the oil in a non-stick frying pan. Season the fish fillets, fry for approx. 3 mins. on each side. Remove, plate up with the bulgur wheat, top with the horseradish mousse.

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