Crispy salmon with pea and potato mash

Ingredients for 4 servings:

• 600 g potatoes, floury
• 500 ml broth
• 400 g peas (frozen)
• 1 bunch of cress
• 300 g yogurt (10% fat)
• 2 tsp mustard, medium hot
• 1 pinch(s) of pepper
• 4 salmon fillets (approx. 120 g each)
• 2 tbsp lemon juice
• 1 tsp, leveled salt
• 2 tbsp flour
• 1 egg(s)
• 40 g sunflower seeds
• 30 g breadcrumbs
• 2 tbsp margarine, semi-skimmed
• 50 ml milk, hot
• 1 pinch of nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel and wash the potatoes and cook in the broth for 20 minutes. After 10 minutes of cooking, add the peas. For the dip, cut the cress from the garden bed. Mix with the yogurt and mustard and season with pepper. Wash the salmon, pat dry, add the lemon juice, add a little salt, and dust with flour. Beat the egg. Roughly chop the sunflower seeds and mix with the breadcrumbs. Coat the salmon first in the egg and then in the breadcrumb mixture. Then fry the salmon on both sides in 1 tablespoon of heated margarine and cook in a preheated oven at 160°C for 10 minutes. Drain the potatoes and peas, add the milk and the remaining margarine, roughly mash, and season with pepper and nutmeg. Arrange the salmon, mashed potatoes, and dip on the plate and serve.