Salmon on the board
easy
45 mins
45 mins
Ingredients
- 150 g Schmand
- 150 g Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp black, ground pepper
- 1 TABLESPOON Coriander seeds
- 1 TABLESPOON black peppercorns
- 1/2 TEASPOON Cinnamon
- 1 coated Tsp Sweet peppers
- 1 knife tip Cloves
- 1 TABLESPOON Sea salt
- 1 collar Dill
- 1 kg small new potatoes
- 1 (approx. 2 kg) Page Salmon fillet with skin
- 2 TABLESPOONS Oil
- 2 untreated lemons
Directions
- 1
Mix sour cream and yoghurt, season to taste with salt and pepper, chill. Roast the coriander in a pan without fat, take it out, let it cool down a bit. Crush finely with the pepper in a mortar. Mix with cinnamon, paprika, cloves and salt. Wash the dill, dab dry, put something aside for garnishing. Chop the rest finely.
- 2
Mix half of the dill with the spices. Wash potatoes thoroughly, cook in boiling water for about 20 minutes. Wash salmon and dab dry. Rub the salmon on top with the spice mixture. Place the grease pan of the oven on the lower rail under the hot oven grill and heat it up for 5 minutes. Put oil on the hot baking tray and place the salmon on the tray with the skin side down. Grill under the hot oven grill on the lower rail for 10-13 minutes. Wash lemons, dab dry and cut into pieces. 5 minutes before the end of the cooking time, place them on the tray. Drain the potatoes and let them evaporate briefly. Sprinkle the rest of the dill on top. Take salmon out of the oven and cut into slices. Serve with dill potatoes, sour sauce and lemons.
- 3
Grill under the hot oven grill on the lower rail for 10-13 minutes. Wash lemons, dab dry and cut into pieces. 5 minutes before the end of the cooking time, place them on the tray. Drain the potatoes and let them evaporate briefly. Sprinkle the rest of the dill on top. Take salmon out of the oven and cut into slices. Serve with dill potatoes, sour sauce and lemons. Garnish with dill set aside. Serve with a green salad
- 4
With 8 people:
Nutrition Facts
650 kcal
20 g
39 g
54 g
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