Salmon and braised cucumbers in mustard-dill sauce

Name: Salmon and braised cucumbers in mustard-dill sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Braised cucumbers (1,3 kg); 1 Onion; 2 TABLESPOONS butter/margarine; 2 TEASPOONS Vegetable broth; 7-10 Tbsp Salt; 1 collar Dill; 1/4 l Milk; 2 Bag of mashed potatoes; 150 g ripened cream; 3 TABLESPOONS medium hot mustard; 3-4 Tbsp sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Braised cucumbers (1,3 kg)
1 Onion
2 TABLESPOONS butter/margarine
2 TEASPOONS Vegetable broth
7-10 Tbsp Salt
1 collar Dill
1/4 l Milk
2 Bag of mashed potatoes
150 g ripened cream
3 TABLESPOONS medium hot mustard
3-4 Tbsp sauce thickener
7-10 Tbsp Pepper

Directions

1
Peel the cucumbers and cut them in half lengthwise. Scratch out the seeds with a spoon. Cut the cucumbers into thicker slices. Peel and chop the onion
2
Heat the fat in a large pan (with lid). Sauté the onion in it. Steam cucumbers briefly. Add stock and 400 ml water, bring to the boil. Cover and stew for 5-10 minutes.
3
Bring 3/4 l salted water to the boil. Wash and finely chop the dill. Dice salmon. Remove salted water from the stove. Pour in milk and stir in puree. Stir sour cream and mustard into the cucumber pan
4
Bind cucumbers with sauce thickener and season with salt and pepper. Stir the dill and sprinkle the salmon cubes over it. Add mashed potatoes