Salmon in Courgette Bed with Cream Horseradish Dip

Heat the olive oil and butter in a pan, cut the salmon into pieces, drizzle with the lemon juice, salt and pepper, and fry briefly. Preheat the oven to 160 degrees (convection 140 degrees), place the salmon pieces in a roasting pan. Mash the peppercorns with a knife and place on the salmon pieces. Cook in the oven for 8 minutes. Wash the zucchini and cut into thin strips with an asparagus peeler. Sauté in a pan until al dente, season with salt and pepper. Mix the sour cream with the horseradish. Spread the zucchini strips on plates, arrange the salmon pieces on top and serve with the horseradish dip.