Low-carb braised cucumbers with salmon fillet

Ingredients for 4 servings:

• 4 braised cucumbers (approx. 350 g each)
• 300 g salmon fillet(s)
• Salt
• pepper
• 2 bunches of dill
• 150 g cream cheese
• 1 egg(s)
• 2 tbsp Parmesan, grated
• 30 g margarine
• 250 ml broth
• 1 cup crème fraîche
• n. B. Butter flakes

Instructions

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

Wash the gherkins, peel them, and halve them lengthwise. Scrape out the seeds with a teaspoon. Wash the salmon fillet, pat dry with kitchen paper, and dice. Wash the dill, pat dry, finely chop, and add half to the salmon. Season. Combine the cream cheese and egg, stir into the salmon, and season to taste. Season to taste. Season the gherkins with salt and pepper and fill them. Sprinkle with Parmesan cheese. Distribute butter flakes on top. Halve the gherkins and place them in a greased casserole dish. Pour in the broth. Cook in a preheated oven at 200°C (400°F) for about 45 minutes. Remove the gherkins and keep warm. Combine the broth with the crème fraîche and the remaining dill, and season to taste. Serve the sauce with the gherkins.