Cream potatoes with salmon

Name: Cream potatoes with salmon
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 600 g waxy potatoes; 2-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 ml Milk; 100 g Whipped cream; 300-400 g Salmon fillet; 3 TABLESPOONS Lemon juice; 7-10 Tbsp coarse pepper; 7-10 Tbsp Dill and untreated lemon

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

600 g waxy potatoes
2-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 ml Milk
100 g Whipped cream
300-400 g Salmon fillet
3 TABLESPOONS Lemon juice
7-10 Tbsp coarse pepper
7-10 Tbsp Dill and untreated lemon

Directions

1
Peel and wash the potatoes and slice or slice them very thinly. Heat 1-2 tablespoons of oil in a coated pan with lid. Fry the potato slices brown while turning them carefully. Season with salt and pepper
2
Pour in milk and cream (potatoes should be barely covered). Cover and cook over a low to medium heat for about 20 minutes until the cream is thick. Turn carefully from time to time
3
Wash the salmon, pat dry and cut into 8 pieces. Sprinkle with lemon juice and let it stand for a short time. Dab salmon dry and season with salt. Heat 1-2 tablespoons of oil in a second pan. Fry the salmon for 2-3 minutes on each side. Sprinkle with coarse pepper
4
Season the potatoes to taste again. Serve with salmon and garnish. Cucumber salad tastes good with it