Salmon in potato coat

Name: Salmon in potato coat
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200 g Potatoes; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (400 g) Salmon fillet; 2 TABLESPOONS Oil; 1 Cucumber; 1/2 red pepper; 150 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 1 collar Dill; 2 Dill twigs for garnishing

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

200 g Potatoes
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (400 g) Salmon fillet
2 TABLESPOONS Oil
1 Cucumber
1/2 red pepper
150 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
1 collar Dill
2 Dill twigs for garnishing

Directions

1
Peel potatoes, grate coarsely, squeeze well. Stir in egg and season with salt and pepper. Rinse salmon, dab dry and also season with salt and pepper. Spread the potato mixture on the salmon and press it down well.
2
Heat the oil in an ovenproof pan, place the salmon with the potato side in and fry until golden brown. Turn the fillet and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 10 minutes.
3
In the meantime, peel the cucumber. With a peeler pull down long strips all around until the seeds are visible. Clean, wash and cut the peppers into rhombs. Whip yoghurt, salt, pepper and lemon juice with a hand blender until foamy.
4
Wash the dill, dab dry and chop finely, stir into the yoghurt foam. Cut fish fillet into thick slices and place on plates. Lightly salt the cucumber strips, mix with the paprika and also spread on the plates, drizzle with yoghurt sauce.
5
Garnish with one dill branch each.