New Year's menu

Cut the salmon into small pieces. NB! Save some for the topping.

Finely chop 2 radishes, apple, spring onion and dill. Mix this together with the capers, mayonnaise and crème fraîche. Flavour with lemon juice, salt and pepper.

Cut the bread into slices and toast them in a pan with a little olive oil.

Spread the salmon batter on each slice and garnish with thin slices of radish & dill.

Finely chop the shallot and sauté over medium heat with butter until soft.

Add the wine and 1/2 bouillon cube. Reduce to medium heat for 3-4 min. Add the cream.

Simmer for 5 minutes. Add 3-4 drops of truffle oil.

Season to taste with salt and pepper.

Preheat the oven to 200 degrees.

Preheat the oven to 200 degrees.

Cut the potatoes in half.

Finely chop the garlic. Use the juice and zest of 1 lemon and mix with the oil, salt and pepper. Spread out on a baking tray and bake in the centre of the oven for approx. 15-20 min.

Turn the oven down to 180°C.

Turn the oven down to 180°C.

Let the fish rest for 20 minutes before cooking.

Let the fish rest for 20 minutes before cooking.

Cut the salmon into four equal pieces.

Cut the carrot into thin sticks and cut the asparagus in half lengthways. Spread the vegetables in the centre of each baking sheet along with 1 tablespoon of butter, salt and pepper.

Place the fish on top of the vegetables with finely chopped parsley and a lemon slice on top.

Lift the corners of the parchment paper and the sides towards the centre to form a bag. Tie with twine and place on a baking tray or in a suitable tin. Bake in the centre of the oven for approx. 10-12 minutes. The time depends on the oven and the thickness of the fish pieces.

Serve with champagne sauce, potatoes and a green salad.