Braised cucumber salmon pan

Name: Braised cucumber salmon pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g baby potatoes; 1 kg Gherkins; 1 Onion; 3 TABLESPOONS Oil; 1/4 l Vegetable broth; 150 g Fresh cream; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g smoked salmon fillet from the back; 1/2 bunch Dill and chives; 7-10 Tbsp Dill and chives blossom

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g baby potatoes
1 kg Gherkins
1 Onion
3 TABLESPOONS Oil
1/4 l Vegetable broth
150 g Fresh cream
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g smoked salmon fillet from the back
1/2 bunch Dill and chives
7-10 Tbsp Dill and chives blossom

Directions

1
Wash the potatoes and cook in boiling water. Drain, rinse and peel. Peel, halve, core and slice braised cucumbers. Peel and chop onion. Heat 2 tablespoons of oil in a frying pan.
2
If necessary, cut the potatoes in half and fry them all around for 6-8 minutes until golden brown. Heat 1 tablespoon of oil. Fry the cucumbers for about 5 minutes. Add the onion and fry briefly. Add stock and crème fraîche and simmer again for another 10 minutes.
3
Season to taste with mustard and season with salt and pepper. Add the potatoes and warm up. Cut salmon into cubes. Wash herbs, pluck dill flags from the stems. Chop dill, cut chives into small rolls.
4
Fold in the herbs, except for something to sprinkle. Put salmon cubes on the cucumber pan, sprinkle with herbs and garnish with dill and chives.