Salmon with cream cheese crust and warm vegetable vinaigrette

Name: Salmon with cream cheese crust and warm vegetable vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs Toast; 6 TABLESPOONS Oil; 2 stem(s) Basil, chives and chervil; 100 g Butter; 1 Egg (Gr. M); 75 g Double cream cheese; 1 TEASPOON grainy mustard; 7-10 Tbsp salt, pepper; 800 g Organic salmon fillet; 10 Cherry tomatoes (red and yellow); 3 Tomatoes; 1 small zucchini; 1 medium-sized carrot; 1⁄8 l Vegetable broth (home-cooked or stock from the glass); 4 TABLESPOONS Fruit vinegar; 1 TABLESPOON Sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs Toast
6 TABLESPOONS Oil
2 stem(s) Basil, chives and chervil
100 g Butter
1 Egg (Gr. M)
75 g Double cream cheese
1 TEASPOON grainy mustard
7-10 Tbsp salt, pepper
800 g Organic salmon fillet
10 Cherry tomatoes (red and yellow)
3 Tomatoes
1 small zucchini
1 medium-sized carrot
1⁄8 l Vegetable broth (home-cooked or stock from the glass)
4 TABLESPOONS Fruit vinegar
1 TABLESPOON Sugar

Directions

1
For the crust cut the toast into very small cubes. Heat 1 tablespoon of oil in a frying pan. Fry the bread cubes in it until golden brown. Take them out and let them cool down. Wash the herbs, shake dry and chop finely.
2
Cream butter. Stir in egg, herbs, cream cheese, croutons and mustard. Season with salt and pepper.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: s manufacturer). Rinse salmon, dab dry, cut into 4 pieces and place in an ovenproof dish. Spread the herb paste evenly on the salmon.
4
Cook in a hot oven for 15-18 minutes.
5
Wash and halve the cherry tomatoes. Carve other tomatoes crosswise and boil water over them. Lift them out, rinse with cold water, skin, quarter, seed and cut into very small cubes.
6
Clean or peel the zucchini and carrot, wash and cut into small cubes. Cook zucchini and carrot in 1⁄8 l boiling vegetable stock for 2-3 minutes. Lift out, drain.
7
Add vinegar, sugar and 5 tablespoons of oil to the stock and mix briefly with a hand blender. Mix cherry tomatoes, diced tomatoes and vegetables and warm vinaigrette. Season to taste with salt, pepper and sugar and arrange salmon on top.
8
Baguette tastes good with it.