Salmon trout out of the oven with cucumber-sandam salad

Name: Salmon trout out of the oven with cucumber-sandam salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g baby potatoes; 1 Organic Lemon; 2 ready-to-cook salmon trout (à approx. 600 g); 7-10 Tbsp Salt; 7-10 Tbsp Oil; 100 g Butter; 1 Cucumber; 1 small romaine lettuce; 100 g Schmand; 2 TABLESPOONS Milk; 1 TABLESPOON Mustard; 1 TABLESPOON Cider vinegar; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 collar Dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g baby potatoes
1 Organic Lemon
2 ready-to-cook salmon trout (à approx. 600 g)
7-10 Tbsp Salt
7-10 Tbsp Oil
100 g Butter
1 Cucumber
1 small romaine lettuce
100 g Schmand
2 TABLESPOONS Milk
1 TABLESPOON Mustard
1 TABLESPOON Cider vinegar
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 pinch Sugar
1 collar Dill

Directions

1
Wash the potatoes, cover and cook in water for about 20 minutes. Meanwhile wash lemon and cut into slices. Wash trout and pat dry. Rub inside and outside with the juice of 2 lemon wedges and salt.
2
Spread the remaining lemon wedges into the trout, except for a few for garnishing. Rinse and peel the potatoes.
3
Place the trout and potatoes on an oiled baking tray. Season potatoes with salt. Spread butter in pieces on the potatoes and trouts. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
4
manufacturer) bake for about 30 minutes.
5
For the salad peel the cucumber and slice it. Clean, wash and cut the salad into strips. Mix sour cream, milk, mustard, vinegar and oil. Season with salt, pepper and sugar. Mix with salad and cucumber.
6
Wash the dill, shake dry and pluck off the tips.
7
Arrange trout and potatoes. Garnish with lemon wedges and dill. Serve with cucumber salad.