Summary

Ingredients

• 350 g potato (s), mainly waxy
• 400 g beans, reen, fresh or frozen
• 300 g salmon fillet (s), fresh or frozen
• 150 g crème fraîche, possibly more
• 1 tablespoon mustard, grainy, medium hot
• Pepper, freshly ground
• salt

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Instructions

1. Peel the potatoes and cut in half, quarter or eighth depending on the size (it should be really coarse pieces). Bring the water with salt to a boil and cook the potato pieces for about 12 minutes.
2. Wash the beans in between, cut the ends of the beans and peel the fibers from the beans. Cut diagonally into pieces approx. 1 cm in size and add to the potatoes after the 12 minutes cooking time. Let simmer for 5 minutes, then drain the potatoes and beans.
3. Mix the crème fraiche with the mustard, salt and pepper from the pepper mill until smooth. Salt and pepper the salmon (thaw frozen beforehand) and cut into bite-sized cubes (approx. 3 x 3 cm).
4. Grease an ovenproof dish and add an evenly distributed mixture of the potatoes, salmon and beans, pour the creme fraiche over it. Bake in an oven preheated to 200 ° with top / bottom heat on the middle shelf for approx. 12-15 minutes (convection not recommended).
5. Annotation:
6. Great combination of regional ingredients from the garden and salmon.