800 g [1,75 lb] salmon fillets
2 slices lemon
2 stalks parsley, fresh
0.5 dl [0,1 pt] white wine
0.5 tsp salt
Hassel Baked potatoes:
1 dl [0,2 pt] hazelnuts
0.5 dl [0,1 pt] butter
1 teaspoon chili, red
0.5 dl [0,1 pt] water
1.5 tablespoons apple cider vinegar
2 teaspoons sugar
1 pinch salt
2 dl [0,4 pt] crème fraîche
1 cm / 1/3 in. horseradish
2 stalks chives, fresh
0.5 tablespoons mustard
0.5 tablespoons lemon juice
salt and pepper
 Set the oven at 160° C / 320° F.
 Cut the salmon into serving pieces.
 Cut shallots and lemon into slices, and put in a sauce pan with parsley and white wine.
 Place the salmon pieces in the pan, skin side up and sprinkle salt on the skin.
 Bake the fish in the oven for about 8 minutes.
 Pull the skin gently off before serving.
Hassel Baked Potatoes
 Peel the potatoes and cut into approximately 1 cm / 1/3 in. thick slices.
 Roughly chop the hazelnuts.
 Turn the potatoes in melted butter, then in hazelnuts, and place on a baking tray lined with baking paper.
 Back in the oven for about 20 minutes.
 Cut the cucumber into small cubes and finely chop the chilli.
 Mix together all the ingredients for the cucumber salad and let it rest for 20 minutes.
 Whip the crème fraîche stiff and fluffy.
 Grate the horseradish on the finest part of the grater and finely chop the chives.
 Stir horseradish, chives, mustard and lemon juice into the crème fraîche. Season with salt and pepper.
Server salmon with hazel baked potatoes, cucumber salad and horseradish cream.