Cucumber with salmon

Name: Cucumber with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 50 g Butter or margarine; 2 Braised cucumbers (approx. 400 g each); 1 medium onion; 2 TABLESPOONS Oil; 100 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 250 g Salmon fillet; 7-10 Tbsp juice of 1/2 lemon; 1 collar Dill; 125 g Sour cream or sour cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
50 g Butter or margarine
2 Braised cucumbers (approx. 400 g each)
1 medium onion
2 TABLESPOONS Oil
100 ml Vegetable broth (instant)
7-10 Tbsp Pepper
250 g Salmon fillet
7-10 Tbsp juice of 1/2 lemon
1 collar Dill
125 g Sour cream or sour cream

Directions

1
Cook the rice in 450 ml boiling salted water with 20 g fat for about 20 minutes. In the meantime, peel the cucumber, cut in half lengthwise and remove the core. Cut into pieces of about 2 cm.
2
Peel and finely chop the onion. Heat the oil in a pot and sauté the onion in it. Add the cucumbers, pour on the stock and stew for about 10 minutes. Season with salt and pepper. Wash the salmon, dab dry and cut into large cubes.
3
Sprinkle with lemon juice and season with salt and pepper. Heat the remaining fat in a pan and fry the salmon on both sides at medium heat for about 3 minutes. Wash the dill, dab dry and chop finely, except for a little to garnish.
4
Add the dill to the pan and fry briefly. Stir the sour cream into the cucumbers. Carefully fold salmon with dill and frying fat into the cucumber. Arrange rice with braised cucumbers and salmon on plates. Garnish with dill.