John Myers
Fried Salmon with Oven Pumpkin and Horseradish Dip
The perfect fried salmon with oven pumpkin and horseradish dip recipe with a picture and simple step-by-step instructions.
- 400 g Salmon fresh
- 150 g Lowfat quark
- 2 tbsp Yogurt
- 2 tsp Horseradish canned
- Salt pepper
- Coarse sea salt
- Olive oil
- Butter
- Ground lemon peel
- Wash the pumpkin well, remove the seeds from the inside. Cut into wedges. Place these on a baking sheet lined with baking paper, sprinkle with coarse salt, drizzle with a little oil and bake for 20 minutes at 180 degrees. Mix the quark with yoghurt (sour cream is also possible), salt and pepper. Add the horseradish and a little lemon zest, stir and season to taste.
- Remove the skin from the salmon and cut in half. Salt both sides of the fillets and pepper. Heat the butter in the pan and fry the fish on both sides over a medium heat for 3-4 minutes (please do not fry it to death!). Arrange everything together on the plates. Delicious!
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