Summary

Ingredients

• 8 salmon fillet (s), fresh or frozen (125 g each)
• 8 slices salmon, smoked
• 170 g bacon, smoked (mild)
• 2 onions)
• 300 g sour cream (creme fraiche)
• 150 g butter
• 1 tablespoon dill, finely chopped
• 1 tablespoon parsley, finely chopped
• Pepper, freshly ground

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Instructions

1. Rinse the salmon with cold water and pat dry (let the frozen salmon thaw 2-3 hours beforehand). Wrap each fillet with 1 slice of smoked salmon and place on a greased baking sheet. Chop the bacon, peel the onions and cut into cubes. Puree the bacon and onions together with sour cream (creme fraiche), butter and pepper in a blender, stir in the dill and parsley. Spread the mixture over the salmon fillets and then slide the baking sheet into the preheated oven (200 ° C) for about 15 minutes.