Cabbage salad with smoked salmon recipe

Ingredients

• 1 small pointed cabbage or other white cabbage variety (about 1 lb 10 oz (750 g))
• 1 pinch ground caraway seeds
• 1 onion, peeled and diced
• 2 tablespoons canola oil
• 2 tablespoons white wine vinegar
• 7 oz (200 g) smoked salmon (or other smoked fish)
• freshly ground salt and pepper

• 3 tablespoons mustard (or Dijon mustard)
• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• ½ cup canola oil
• 1 bunch dill, finely chopped
• freshly ground salt and pepper

1. For the salad, quarter the cabbage, remove stalk, and chop into thin slices. Add to a bowl with salt, pepper, and ground caraway seeds; lightly mash. Heat canola oil in a frying pan and sweat the onions for three minutes, then deglaze with the white wine vinegar. Fold in the cabbage mixture and allow to rest for 30 minutes, covered.
2. In the meantime, make the dressing by combining the mustard, honey, white wine vinegar, salt, and pepper. Whisk in the canola oil as if you were making mayonnaise: Add it little by little until emulsified (preferably with an immersion blender). Fold the dill into the dressing. Season to taste.
3. Cut the smoked salmon into thick slices using a sharp knife. Combine the cabbage mixture and dressing, then transfer onto plates along with the smoked salmon. Serve.