Fried salmon skewers on potato-spinach salad and dill vinaigrette

45 minutes

1.

Wash the potatoes in plenty of boiling water Cook for about 20 minutes. Rinse under cold water, drain, peel off the peel. Halve the potatoes. For the vinaigrette, whisk together vinegar, salt, pepper, mustard and honey.

2.

Beat in 4 tablespoons of oil drop by drop. Wash the dill, shake dry, pluck the flags from the stems and cut finely. Stir into the vinaigrette. Mix the potatoes and vinaigrette. Wash the fish, pat dry, cut into large cubes and season with salt and pepper.

3.

Put fish cubes on skewers. Heat 2 tablespoons of oil in a large pan and fry fish skewers, turning, for about 5 minutes. Wash tomatoes and cut in half. Wash and clean the spinach and shake dry.

4.

Carefully fold the tomatoes and spinach into the marinated potatoes. Arrange salad and a fish skewer each on plates.