Rice buffer with salmon and cucumber

Name: Rice buffer with salmon and cucumber
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 4 Stem(s) Parsley; 2 Eggs (size M); 7-10 Tbsp Pepper; 40 g Butter or margarine; 4 TABLESPOONS Fresh cream; 2 TEASPOONS coarse-grained mustard; 7-10 Tbsp Lemon juice; 1/2 pickled cucumber; 7-10 Tbsp some salad leaves; 4 large slices of gravad salmon (approx. 80 g each); 7-10 Tbsp Dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
4 Stem(s) Parsley
2 Eggs (size M)
7-10 Tbsp Pepper
40 g Butter or margarine
4 TABLESPOONS Fresh cream
2 TEASPOONS coarse-grained mustard
7-10 Tbsp Lemon juice
1/2 pickled cucumber
7-10 Tbsp some salad leaves
4 large slices of gravad salmon (approx. 80 g each)
7-10 Tbsp Dill

Directions

1
Cook the rice in 300 ml boiling salted water for about 10 minutes. Loosen up with a fork and let it cool down a bit. Wash parsley, dab dry and chop. Add eggs and parsley to the rice and mix.
2
Season with salt and pepper. Heat the fat in portions in a large pan. Fry 12 equal-sized buffers from the rice, turning them over until golden brown. Drain the buffers on kitchen paper and let them cool down.
3
Mix crème fraîche and mustard. Season with lemon juice, salt and pepper. Wash the cucumber thoroughly, peel it as desired and cut it into very fine slices. Wash lettuce leaves and dab dry.
4
Heat the clarified butter. Dice the bacon, fry until crispy, remove. Fry the meat in the frying fat. Clean, wash and chop the greens. Peel and quarter the onion. Brown both. Clean, wash and cut the red cabbage into small pieces and add. Fill up with stock, bring to the boil and add spices. Cook for 1 1/4-1 1/2 hours at medium heat. Remove meat and dice. Add to soup again and season to taste. Serve with crème fraîche and rendered bacon