Summary

Ingredients

• 4 salmon fillet (s)
• salt
• pepper
• 0.5 ½ lemon (n)
• 12 teaspoons tomato puree
• 30 g capers, drained
• 6 teaspoons cream
• 20 g dill, fresh or dried
• 300 g potato (s), floury
• 3 tablespoon milk
• some butter

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Instructions

1. Cut the dill and capers as small as possible. Wash and clean the salmon fillets. Rub with salt, pepper and lemon.
2. Wash and peel the potatoes and place in a saucepan. Cover the potatoes with water and simmer for about 20 minutes.
3. Meanwhile, fry the salmon until it is a little brown on both sides. Remove the salmon, soak up the fat with kitchen paper. Add the tomato puree to the pan in which the salmon was fried and mix in the capers. Add the cream and dill, season with salt and pepper. Reduce a little until about 1/4 of the sauce has boiled away. Put the salmon in again and let it steep a little.
4. Mash the potatoes, mix in milk and butter until a creamy paste is formed.
5. Remove the salmon from the sauce, serve on a plate, scoop up the sauce and add the mashed potatoes.