Summary

Ingredients

• 150 g jasmine rice
• some sea salt
• 250 g cucumber (s)
• 1 spring onion (s)
• 10 grams flour
• 200 ml vegetable stock
• 0.25 ¼ bunch dill
• 75 g salmon fillet (s)
• 10 g sour cream
• 7 g cream horseradish

For the dessert:

• 10 g honey
• 120 g apple
• 50 g skimmed yourt
• 50 g low-fat quark

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Instructions

1. Peel the cucumber, cut in half lengthways, core and cut into pieces. Clean, wash and chop the spring onions.
2. Cook the rice in salted water according to the instructions on the packet.
3. Meanwhile, heat a large, wide saucepan. Sauté the spring onions and cucumber in it for about 3 minutes. Season with sea salt. Dust with flour and sauté briefly. Stir in 200 ml vegetable stock, bring to the boil and stew covered for approx. 10 minutes.
4. In the meantime, wash and finely chop the dill.
5. Finally, wash the salmon, pat dry and cut into 1 cm cubes. Fry the salmon in a non-stick pan at a low temperature for about 3 minutes. Season with sea salt. Season the cucumber vegetables with sour cream, horseradish, sea salt and dill.
6. Put the rice in a deep plate and serve with the cucumber vegetables and salmon.
7. For dessert, mix the quark and yoghurt with the honey and serve with the apple cut into small cubes.
8. 613 Kcal per serving