Cucumber and salmon salad

Ingredients for 4 servings:

• ½ bunch of dill
• 100 g sour cream
• 100 g whole milk yogurt
• salt and pepper
• 1 pinch(s) of sugar
• 1 tsp mustard
• 1 cucumber(s)
• 1 onion(s), red
• 200 g mixed leaf salad
• 600 g salmon fillet(s) with skin
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with spicy sour cream dressing

Pick the dill tips and chop finely. Mix with the sour cream and yogurt. Season with salt, pepper, sugar, and mustard. Peel the cucumber, halve lengthwise, and deseed it. Cut into thin slices and mix with the sour cream. Peel the onion and slice into rings. Rinse the lettuce and arrange on a platter. Rinse the salmon, pat dry, and season with salt and pepper. Fry skin-side down in hot oil over low heat for 4-5 minutes. Remove the pan from the heat, turn the salmon, and let it stand for 3-5 minutes. Remove the skin from the salmon and cut the fish into bite-sized pieces. Arrange the cucumber, onion rings, and salmon on the lettuce and serve. Whole-grain bread goes well with this.