Poached salmon with cucumber salad and dill potatoes

Name: Poached salmon with cucumber salad and dill potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g small waxy potatoes; 500 g Salmon fillet (without skin); 7-10 Tbsp Salt; 4 TABLESPOONS Lemon juice; 1/4 l dry white wine; 150 g sour cream (stirred creamy); 2 TABLESPOONS Milk; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 collar Dill; 1 Cucumber; 30 g Butter; 7-10 Tbsp Lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g small waxy potatoes
500 g Salmon fillet (without skin)
7-10 Tbsp Salt
4 TABLESPOONS Lemon juice
1/4 l dry white wine
150 g sour cream (stirred creamy)
2 TABLESPOONS Milk
7-10 Tbsp Pepper
1 pinch Sugar
1 collar Dill
1 Cucumber
30 g Butter
7-10 Tbsp Lemon

Directions

1
Peel, wash and halve the potatoes and cook in salted water for about 20 minutes. In the meantime, wash the fish, dab dry and cut into 4 slices. Sprinkle with salt and sprinkle with 2 tablespoons of lemon juice. Heat the wine and about 125 g water and steam the fish for 12-15 minutes at low heat. Mix sour cream and milk.
2
Season to taste with salt, pepper, sugar and 2 tablespoons of lemon juice. Wash the dill, dab dry and pluck flags from the stems. Coarsely chop the dill flags, except for a few for garnishing. Fold 2/3 of the dill into the sour cream. Wash and clean the cucumber, rub dry and cut into thin slices. Mix cucumber and cream sauce. Drain potatoes, toss in butter and sprinkle with remaining dill. Remove salmon from the stock. Arrange salmon, potatoes and cucumber salad.
3
Wash and clean the cucumber, rub dry and cut into thin slices. Mix cucumber and cream sauce. Drain potatoes, toss in butter and sprinkle with remaining dill. Remove salmon from the stock. Arrange salmon, potatoes and cucumber salad. Garnish with lemon and dill