Salmon cream slice with wild rice

Name: Salmon cream slice with wild rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Dill; 1 Shallot; 2 discs Toast; 2 Eggs (size M); 1 TABLESPOON Sugar; 3 TABLESPOONS grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (150 g each) Salmon fillets; 200 g Wild rice mixture; 1 small onion; 1 Garlic clove; 20 g Butter or margarine; 450 g deep-frozen leaf spinach; 200 g Whipped cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Dill
1 Shallot
2 discs Toast
2 Eggs (size M)
1 TABLESPOON Sugar
3 TABLESPOONS grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (150 g each) Salmon fillets
200 g Wild rice mixture
1 small onion
1 Garlic clove
20 g Butter or margarine
450 g deep-frozen leaf spinach
200 g Whipped cream

Directions

1
Wash the dill, dab dry and pluck flags from the stems. Put some flags aside for garnishing. Chop the dill finely. Peel and finely dice the shallot. Remove the crusts from toast.
2
Finely crumble the bread. Beat the eggs. Mix sugar, mustard, diced shallots and toast crumbs. Season with salt and pepper. Fold in dill. Brush salmon fillets with it. Put into an ovenproof dish and add 5 tablespoons of water.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Meanwhile cook rice in 500 ml boiling salted water for about 20 minutes. Peel and finely dice onion and garlic.
4
Heat the fat in a pot and sauté the onion and garlic until transparent. Add spinach and 100 ml water and cook for about 15 minutes. Drain the rest of the liquid if necessary. Pour the whipped cream into the spinach and warm it up briefly.
5
Season with salt and pepper. Drain the rice and let it drain. Arrange salmon with rice and spinach and garnish with dill.