Braised cucumbers with salmon and horseradish

Name: Braised cucumbers with salmon and horseradish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 kg Braised cucumbers (alternatively salad cucumbers); 1 collar Spring onions; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TEASPOONS Vegetable broth (instant); 1 collar Dill; 500 g Salmon fillet; 100 g Schmand; 2-3 TABLESPOONS Horseradish (glass)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 kg Braised cucumbers (alternatively salad cucumbers)
1 collar Spring onions
4 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TEASPOONS Vegetable broth (instant)
1 collar Dill
500 g Salmon fillet
100 g Schmand
2-3 TABLESPOONS Horseradish (glass)

Directions

1
Cook rice in salt water according to package instructions. Peel cucumbers, cut them lengthwise into halves, remove seeds and cut into pieces. Clean, wash and chop spring onions.
2
Heat 2 tablespoons of oil in a large wide pot. Sauté spring onions and cucumbers for about 3 minutes. Season with salt and pepper. Dust with flour and sauté briefly. Stir in 400 ml water and stock.
3
Bring to the boil and braise covered for about 10 minutes.
4
Meanwhile wash the dill and cut it finely. Wash salmon, dab dry and cut into large cubes. Heat 2 tablespoons of oil in a frying pan. Fry the salmon for about 3 minutes. Season with salt and pepper.
5
Stir the sour cream, horseradish and dill into the cucumber. Season to taste with salt and pepper. Arrange everything.