Summary

Ingredients

• 600 g potato (s), floury boilin
• 500 ml broth
• 400 g peas (frozen)
• 1 bunch cress
• 300 g yourt (10% fat)
• 2 teaspoons mustard, medium hot
• 1 pinch (s) pepper
• 4 salmon fillet (s) (about 120 g each)
• 2 tablespoon lemon juice
• 1 teaspoon, leveled salt
• 2 tablespoon flour
• 1 egg (s)
• 40 g sunflower seeds
• 30 g breadcrumbs
• 2 tablespoon margarine, semi-fat
• 50 ml milk, hot
• 1 pinch (s) nutmeg

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Instructions

1. Peel and wash the potatoes and cook in the broth for 20 minutes. After 10 minutes of cooking, add the peas.
2. For the dip, cut the cress from the bed. Mix with yogurt and mustard and season with pepper.
3. Wash the salmon, pat dry, sour with the lemon, add a little salt and dust with flour. Whisk the egg. Roughly chop the sunflower seeds and mix with breadcrumbs.
4. Turn the salmon first in the egg and then in the breadcrumbs mixture. Then fry the salmon in 1 tablespoon of heated margarine on both sides and cook in the preheated oven at 160 ° C for 10 minutes.
5. Drain the potatoes and peas, add the milk and the remaining margarine, roughly mash and season with pepper and nutmeg. Arrange and serve the salmon, mashed potatoes and dip.