Salmon fillet with mustard crust and cucumber vegetables

Ingredients for 4 servings:

• 1 large cucumber(s)
• 1 small onion(s)
• 1 bunch dill (large bunch)
• 1 bunch of parsley
• 4 tbsp grainy mustard
• 500 g salmon fillet(s), or pollock or pike-perch
• 1 tbsp lemon juice
• 2 tbsp oil
• salt and pepper
• 1 tsp vegetable broth
• 100 g double cream cheese with herbs
• ⅛ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the cucumber, halve it lengthwise, and remove the seeds with a spoon. Slice the cucumber. Peel and finely dice the onion. Wash the herbs. Chop the parsley and finely chop the dill. Mix the mustard, parsley, and half of the dill. Wash the salmon fillet, pat dry, and cut into 4 pieces. Drizzle with lemon juice and let it stand for a while. Heat 1 tablespoon of oil in a pan. Fry the salmon on one side for about 4 minutes. Season with salt and pepper. Then turn it over and spread the mustard mixture evenly over the salmon. Fry for another 5-6 minutes. The cooking time depends on the thickness of the fish fillet—it should still be slightly translucent on the inside. Heat 1 tablespoon of oil. Fry the cucumber and onion for 3-4 minutes, stirring constantly. Deglaze with about 1/8 liter of water and bring to a boil. Stir in the broth and cream cheese. Simmer slightly until the sauce becomes creamy. Season with salt and pepper. Stir in the remaining dill and serve. Serve with fresh baguette or rice.