Salmon fillet in cheese, cream and cucumber sauce

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 150 g cheese
• 200 g whipped cream
• 1 bunch of spring onions
• 1 bunch of dill
• 1 cucumber(s)
• 1 pack of ready-made mix (salad herb mix, e.g. garden herbs)
• salt and pepper
• e.g. olive oil
• n. B. water
• e.g. tomato paste
• Fat, (frying fat)
• e.g. lemon(s) or lime

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

with spring onions/dill and fresh cucumber salad, quick recipe

Brown the salmon fillet well in the frying fat. Remove and set aside. Combine the cream, creamed cheese, and a little tomato paste in the pan. Thin with water if necessary. This depends on the consistency and your preference. I like the sauce thick. Once everything is well mixed, bring to a boil. Finely chop 1/2 bunch of spring onions and 1/2 bunch of dill and stir into the sauce. Add the fish back in, reduce the heat, and continue simmering for about 5 minutes. In the meantime, prepare the cucumber salad. The cucumber should be slim, so the seeds aren’t too large. It’s best to use it straight from the refrigerator. Finely slice. Mix with chopped spring onions and dill (1/2 bunch each, leaving 1 sprig of dill for garnish), olive oil if desired, 1 packet of salad herbs (or garden herbs), and fresh black pepper, and season to taste. Arrange everything nicely on a plate. Garnish with the remaining dill sprig and a few lemon/lime slices. Tips: You don’t need to serve anything else with this dish. Potatoes, tagliatelle, and rice would all work well. The whipped cream can also be replaced with milk. The amount of spring onions and dill depends on personal taste. You can reduce or increase the amount, of course.