After-work cucumber ragout with salmon

Name: After-work cucumber ragout with salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Salmon fillet; 3 TABLESPOONS Oil; 1.2 kg Braised or salad cucumbers; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth (instant); 150 g Horseradish cream cheese (e.g. from Miree); 2 TABLESPOONS sauce thickener; 4 Stem/s Dill

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

The after-work meal for gourmets: fresh salmon in combination with cucumbers, served with roasted baguette and the culinary finale is perfect.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Salmon fillet
3 TABLESPOONS Oil
1.2 kg Braised or salad cucumbers
1 Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth (instant)
150 g Horseradish cream cheese (e.g. from Miree)
2 TABLESPOONS sauce thickener
4 Stem/s Dill

Directions

1
Rinse fish, dab dry and cut into cubes. Heat 2 tablespoons of oil in a frying pan. Fry the salmon for about 5 minutes.
2
Peel the cucumbers, cut them in half lengthwise and scrape out the seeds. Cut the cucumbers into slices. Peel onion, dice finely. Season salmon with salt, take out. Heat 1 tbsp. oil in the frying fat. Brown the gherkins and onion in it. 1⁄4 l Stir in water, stock and cream cheese and bring to the boil. Simmer for 5-7 minutes. Thicken slightly with sauce thickener. Season to taste with salt and pepper.
3
Wash the dill, shake dry, chop. Add salmon to the cucumber. Roasted baguette tastes good with it.