Cucumber salad with salmon cubes

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 250–300 g Salmon fillet (without skin; fresh or frozen)
  • 1 giant cucumber
  • 2-3 stem(s) Dill
  • 150 g clotted cream
  • 4 TABLESPOONS Milk
  • 3-4 Tbsp Lemon juice
  • 7-10 Tbsp salt and pepper
  • 1-2 TEASPOONS Sugar
  • 1 TABLESPOON Oil

Directions

  1. 1

    Defrost frozen salmon. Wash and clean the cucumber and peel it if necessary. Slice or cut the cucumber into thin slices. Wash the dill, shake dry and put some flags aside. Finely chop the remaining dill.

  2. 2

    Stir sour cream, milk and 2-3 tbsp. lemon juice until smooth. Stir in dill. Season to taste with salt, pepper and sugar. Mix with cucumber and let everything simmer for about 20 minutes.

  3. 3

    Wash the salmon, dab dry and cut into cubes. Season with salt, pepper and 1 tablespoon lemon juice. Heat oil in a coated pan. Fry the salmon for 2-3 minutes. Season cucumber salad again and arrange with the warm salmon cubes.

  4. 4

    Garnish with remaining dill flags.

Nutrition Facts

KCAL
190 kcal
CARBS
3 g
FATS
13 g
PROTEINS
14 g