Braised cucumber pan with salmon
easy
30 mins
30 mins
Ingredients
- 1.2 kg Gherkins
- 2 Onions
- 1-2 Garlic cloves
- 3 TABLESPOONS Oil
- 750 ml Vegetable broth (instant)
- 250 g Whipped cream
- 1 collar Dill
- 175 g smoked salmon
- 300 g Couscous
- 10 g Butter
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 1 pinch Sugar
- 2-3 TABLESPOONS freshly squeezed lime juice
- 7-10 Tbsp Dill flowers and lime wedges
Directions
- 1
Peel, wash and halve the cucumbers and remove the seeds with a tablespoon. Peel onions and garlic and dice finely. Heat 2 tablespoons of oil in a frying pan, fry the cucumbers in it at medium heat while turning for about 3 minutes. Add half of the onions and fry for another 2 minutes, turning. Deglaze with 400 ml stock and cream, bring to the boil, cover and braise over medium heat for about 15 minutes.
- 2
In the meantime wash dill, dab dry and chop finely. Cut salmon into cubes. Heat the remaining oil in a pot, fry the remaining onions and garlic in it. Add couscous, deglaze with remaining stock, stir and allow to swell for 2-3 minutes at medium heat. Then add butter with a fork. Bring the cucumber pan to the boil. Stir in sauce thickener, bring to the boil again. Stir in dill and season to taste with salt, pepper, sugar and lime juice. Sprinkle with salmon cubes.
- 3
Bring the cucumber pan to the boil. Stir in sauce thickener, bring to the boil again. Stir in dill and season to taste with salt, pepper, sugar and lime juice. Sprinkle with salmon cubes. Serve garnished with dill flowers and lime wedges as desired. Add the couscous in a small bowl
Nutrition Facts
460 kcal
15 g
38 g
13 g
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