Wash the potatoes and cook in boiling water for 15-20 minutes. Pour off, rinse with cold water and let cool a little. Bring the stock to the boil, stir in the lentils and cook over a low heat for 5-7 minutes, stirring occasionally, and allow to cool. Clean, wash and chop the celery. Mix mayonnaise, yoghurt and mustard. Season to taste with lemon juice, salt and pepper. Peel and slice the potatoes. Mix the potatoes, lentils and celery with the mustard mayonnaise and let it stand for at least 30 minutes. Arrange on four plates, arrange salmon on top. Sprinkle with chopped dill and garnish with lemon slices
yellow plate: Waechtersbach
blue plate and cloth: ASA
Cutlery: Boda Nova
Glass: Kosta Boda
salt container: wheels