Nordic braised cucumbers with salmon and dill and for dessert apple yogurt curd with honey

Ingredients for 1 servings:

• 150 g jasmine rice
• some sea salt
• 250 g cucumber(s)
• 1 spring onion(s)
• 10 g flour
• 200 ml vegetable stock
• ¼ bunch dill
• 75 g salmon fillet(s)
• 10 g sour cream
• 7 g creamed horseradish
• 10 g honey
• 120 g apple
• 50 g low-fat yogurt
• 50 g low-fat curd cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with omega-3 fatty acids

Peel the cucumber, halve lengthwise, remove the seeds, and cut into pieces. Trim, wash, and finely chop the spring onions. Cook the rice in salted water according to the package instructions. Meanwhile, heat a large, wide pot. Sauté the spring onions and cucumber for about 3 minutes. Season with sea salt. Dust with flour and sauté briefly. Stir in 200 ml vegetable stock, bring to a boil, and simmer covered for about 10 minutes. Meanwhile, wash and finely chop the dill. Finally, wash the salmon, pat dry, and cut into 1 cm cubes. Fry the salmon in a non-stick pan at low heat for about 3 minutes. Season with sea salt. Season the cucumber mixture with sour cream, horseradish, sea salt, and dill. Place the rice in a deep plate and serve with the cucumber mixture and salmon. For dessert, mix the quark and yogurt with the honey and serve with the diced apple. 613 kcal per serving