Summary

Ingredients

• 4 port. Salmon, (wild salmon fillet), frozen
• salt and pepper
• Clarified butter

For the sauce:

• 150 ml sour cream
• 1 tablespoon mustard, hotter
• 1 tablespoon honey
• salt and pepper
• 30 g flaked almonds
• Balsamic vinegar

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Instructions

1. Salt and pepper the fillets and fry them quickly on both sides in the hot clarified butter. Take out and keep warm.
2. Stir in the cream, mustard and honey, add the flaked almonds and season with salt, pepper and balsamic vinegar.
3. Arrange the fillets on plates and pour the sauce over them, served with a potato salad.