Summary

Ingredients

• 1 small cucumber (s)
• 1 small onion (s)
• 300 g salmon fillet (s) skinless
• salt
• 0.25 ¼ lemon (s), untreated, the grated zest and the juice from it
• 1 tablespoon oil
• 50 ml white wine
• 1 teaspoon vegetable stock
• 0.5 ½ bunch dill
• 1 tablespoon mustard, medium hot
• 75 g crème fraîche
• 1 teaspoon cornstarch
• Pepper, whiter
• sugar
• 150 ml water
• 2 tablespoon water

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Instructions

1. Wash the cucumber, peel, halve lengthways, core and dice. Peel onion and chop finely.
2. Wash salmon, pat dry and cut into two pieces. Season with salt and pepper and drizzle with a little lemon juice. Fry the salmon in 1 tablespoon of hot oil for 1-2 minutes per side. Add 150 ml of water, wine and stock. Bring to the boil and cover over low heat for about 10 minutes. Finely chop the dill. Add the grated lemon zest and half of the dill to the fish.
3. Sauté the onion and cucumber cubes separately in 1 tablespoon of hot oil. Add 1-2 tablespoons of water and cook for about 3 minutes. Season with salt and pepper.
4. Remove salmon, keep warm. Stir the mustard and crème fraiche into the fish stock and bring to the boil. Mix the cornstarch with a little water and use it to thicken the sauce. Let simmer for about 3 minutes. Stir in the rest of the dill. Carefully (!) Season the sauce with salt, pepper, sugar and the rest of the lemon juice.
5. Arrange everything on plates, sprinkling the cucumber cubes over the sauce.
6. Boiled potatoes go well with it.