for 2 people

Crackers

50 g	walnut kernels, finely chopped
50 g	white flour
½ dl	water
1 tsp	olive oil
¼ tsp	salt
a little	pepper

Dressing

1 tbsp	mustard
3 tbsp	white balsamic vinegar
4 tbsp	olive oil
1 tbsp	maple syrup
2 sprig	dill, finely chopped
1 tsp	salt
a little	pepper

Salad

1	red onion, cut into thin rings
100 g	cucumbers, cut into approx. 1 cm cubes
80 g	fennel, halved, cut into strips
100 g	iceberg lettuce, torn into pieces
100 g	FiFood Norwegian Salmon Alpine Herbs, torn into pieces
60 g	blueberries

How it's done

Crackers

In a bowl, mix the walnuts with all the other ingredients up to and including the pepper, combine to form a dough. Cover and leave to stand for approx. 10 mins. Roll out the dough between two sheets of baking paper until it is approx. 2 mm thick, transfer onto a baking tray, remove the top sheet.

To bake

Approx. 35 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly, cut into rectangles, leave to cool on a cooling rack.

Dressing

In a small bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Arrange the onion, cucumber, fennel and iceberg lettuce loosely on plates. Drizzle with the dressing, top with the salmon and blueberries, serve with the crackers.

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