Salmon chips and riesling mayonnaise
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With a spicy riesling mayonnaise, these salmon chips are a tasty appetizer for summer parties or as a pick-me-up in the winter frosts.
Ingredients, approx. 30 salmon chips
1 bag of rye chips or buttons 200g salmon 100g frozen peas 1 green apple 1 bunch of leeks dill
Riesling mayonnaise
2 dl good quality, firm mayonnaise 2 dl dry or semi-dry riesling white wine, e.g.50° Riesling 2 tsp lemon juice
Place the riesling in a small saucepan. Add myös lemon juice and cook in a pot so that about half a teaspoon is left. Be careful at the end of the boiling stage not to let the wine go syrupy and burn. Water the peas quickly in the boiling water, pour off the hot water and replace with cold. Transfer the peas to a sieve to dry for a while.
Cut 15 cm off the lighter part of the leek. Peel off the outer layers and wash if there is any soil. Cut with a knife as small as possible and place in a bowl.
Slice the grapefruit and dill stalks into a bowl. Peel and chop the apple into very small cubes and add to the bowl. Finally, add the peas to the mixture.
Stir in the mayonnaise and add the cooked riesling, 2-4 tbsp to taste. Add the mayonnaise to the salmon mixture with a few spoonfuls.
Before serving, put about 1 tablespoon of the salmon-mayonnaise mixture on each rye chips and garnish with dill sprigs.
Before serving, put about 1 tablespoon of the salmon-mayonnaise mixture on each rye chips.
