Filled cucumber with salmon in sour dill cream

Name: Filled cucumber with salmon in sour dill cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 smaller cucumbers (approx. 300 g each); 3 TABLESPOONS Olive oil; 500 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g lactose-free sour cream; 1 egg (size M); 1 collar Dill; 50 g Silver Onions

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 smaller cucumbers (approx. 300 g each)
3 TABLESPOONS Olive oil
500 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g lactose-free sour cream
1 egg (size M)
1 collar Dill
50 g Silver Onions

Directions

1
Wash the braised cucumbers, grate them dry and peel them into stiff shapes. Cut the cucumbers in half lengthwise and scrape out the seeds with a teaspoon. Heat 2 tablespoons of oil in a frying pan. Fry the cucumbers for 2-3 minutes at medium heat.
2
In the meantime, wash the fish, dab dry and cut into cubes. Add 150 ml water to the cucumbers and braise covered for 4-5 minutes. Season vigorously. Heat 1 tablespoon of oil in another pan. Fry the fish for 3-4 minutes, season with salt and pepper.
3
Mix sour cream and egg, season with salt and pepper. Wash the dill, shake dry and put something aside for garnishing. Pluck the remaining dill from the stalks and chop finely. Fold silver onions and dill into the sour cream.
4
Remove the cucumbers and let them cool down briefly. Take out salmon and let it drip off on kitchen paper. Fill the cucumbers with salmon and sour dill cream, place on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown.
5
Finally, cover with aluminium foil if necessary. Remove, arrange and garnish with dill. Baguette tastes good with it (ask the baker for lactose-free variety).