Salmon fillet with smoked salmon crust

Name: Salmon fillet with smoked salmon crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg leaf spinach; 1 medium onion; 4 Salmon fillets (approx. 150 g each); 1 TABLESPOON Lemon juice; 3 discs Toast; 75 g smoked salmon; 3 tablespoons (15 g each) + some butter; 7-10 Tbsp salt, white pepper; 2 fresh egg yolks (Gr. M); 1 TABLESPOON medium hot mustard; 1 TABLESPOON liquid honey; 5-7 TABLESPOONS Oil; 150 g Whole milk yoghurt; 7-10 Tbsp Cayenne pepper, nutmeg; 2 TEASPOONS vinegar, 3-4 stems dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg leaf spinach
1 medium onion
4 Salmon fillets (approx. 150 g each)
1 TABLESPOON Lemon juice
3 discs Toast
75 g smoked salmon
3 tablespoons (15 g each) + some butter
7-10 Tbsp salt, white pepper
2 fresh egg yolks (Gr. M)
1 TABLESPOON medium hot mustard
1 TABLESPOON liquid honey
5-7 TABLESPOONS Oil
150 g Whole milk yoghurt
7-10 Tbsp Cayenne pepper, nutmeg
2 TEASPOONS vinegar, 3-4 stems dill

Directions

1
Clean and wash the spinach. Peel and chop the onion. Salmon fillets wash, dab dry. Sprinkle with lemon
2
Toast bread and crumble finely. Dice smoked salmon finely. Melt 2 tablespoons of butter. Mix well with the toast and smoked salmon
3
Season salmon fillets with salt and pepper. Spread the smoked salmon mixture over them. Place the salmon side by side in a greased ovenproof dish. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 12-15 minutes
4
Stir egg yolk, mustard and honey until smooth. Whip the oil drop by drop. Stir in yoghurt. Season sauce with salt, cayenne pepper and vinegar. Wash, chop and stir in the dill.
5
Fry the onion in 1 tbsp. hot butter. Add the spinach and let it collapse. Season to taste with salt, pepper and nutmeg. Serve everything. Served with: Boiled potatoes