Tomato – Salmon – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 spring onion (s)
- 4 tomato (s)
- 300 g salmon, smoked
- 1 bunch dill
- 1 tablespoon butter
- 4 tablespoon vermouth (Noilly Prat)
- 150 g crème fraîche
- 1 teaspoon mustard
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into rings. Score the tomatoes, scald them with hot water, peel off the skin and dice the tomatoes. Cut the salmon into pieces and chop the dill.
- Melt the butter in a saucepan and briefly fry the spring onions vigorously. Deglaze with Noilly Prat (white wine or broth can also be used as an alternative). Mix in the tomatoes and simmer briefly. Then stir in the crème fraîche. Season the sauce with mustard and pepper. Possibly salt too, but very carefully. Stir in salmon and dill and let stand for two minutes.
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