Line-caught salmon

Line-caught salmon

M.Ekström

  • 200g salmon fillets per person
  • Hango Mustard
  • Grated mozzarella (or alternatively cream cheese)
  • Salt and pepper
  • Parsley

Spread Hango Mustard thinly on the salmon on both sides. Place the salmon into a greased dish and sprinkle the cheese on top. Season with salt and pepper. Place the salmon into the oven at 175° for 30-35 minutes. Serve with dauphines potatoes and vegetables.