Salmon fillets baked with a crème fraîche, mustard and dill cream

Ingredients for 2 servings:

• 2 salmon fillets (125 – 150 g)
• 500 g potatoes, waxy
• salt water
• 150 g crème fraîche
• ½ bunch of dill
• 1 tbsp mustard, coarse, possibly tomato mustard
• n. B. Salt and pepper from the mill
• 2 tsp butter for the mold
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

little effort and very tasty…

Cover the potatoes with salted water, bring to a boil, and cook covered over medium heat for 20 minutes. Meanwhile, finely chop the dill and mix with the crème fraîche and mustard. Season with salt and pepper. Grease two small casserole dishes (approx. 18 cm) with 1 teaspoon of butter each. Drain the potatoes and let them cool briefly. Then cut them into 1/2 cm thick slices. Layer the potato slices in the dish and scatter a total of 1 tablespoon of butter over them. Wash the salmon fillets and pat dry with kitchen paper. Then season all over with salt and pepper. Place 1 salmon fillet on each potato slice and spread with the dill cream. Cook the salmon in a hot oven at 200 °C top/bottom heat (fan: 180 °C) for about 20 minutes.