1
Boil the sweet potatoes in water with some salt. Strain and mash them into a smooth mash. Stir in the butter and milk and flavour with nutmeg, salt and pepper.
2
Cut off the hard ends of the green asparagus. Slice the rest of the asparagus into pieces of approx. 2 cm and boil until tender in water with a little salt. Strain.
3
Fold the pieces of asparagus and the dill through the mash. Place a scoop of the mash on a plate and place the salmon and sliced lemon next to it.
