What we send:

• salmon fillet
• bulgur
• capers
• makó onion
• horse-radish
• mustard
• sour cream
• fresh parsley
• liquid smoke
• olive oil
• brown sugar
• salt
• pepper
• backing sheet

Required tools:

• saucepen
• mixing bowl
• oven
• oven tray

Preheat the oven to 200 ° C.

Put the bulgur in a strainer wash it with cold water, then drip it off. Fry in some heated oil, salt, pepper and add warm water equal to twice the amount of bulgur. Wait until it boils, then cover and cook over low heat. It will be ready sooner than the rice when it has boiled the water, take it off the fire and set aside covered.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Finely chop the onion and parsley and coarsely chop the capers.

Place the salmon skin down on a baking sheet lined with baking paper. Sprinkle with brown sugar, pour the liquid smoke over it, salt and pepper. Approx. Bake for 15 minutes.

In a mixing bowl, mix the sour cream, onion, mustard and horseradish. Salt and pepper.

Once the salmon is roasted, take it out of the oven and approx. Let stand covered for 5 minutes.

Stack the bulgur on a plate, place the salmon on it. Put the horseradish sauce on top and sprinkle with capers.

Enjoy your meal!