Cucumber-salmon pan with mustard sauce

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1.2 kg Gherkins
  • 1 medium onion
  • 20 g Butter or margarine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 400 ml Vegetable broth (instant)
  • 1/4 l Milk
  • 2 bags of mashed potatoes
  • 1 collar Dill
  • 150 g ripened cream
  • 3 TABLESPOONS medium hot mustard
  • 3-4 Tbsp sauce thickener
  • 7-10 Tbsp Sugar
  • 300 g Smoked salmon in the piece (without skin)

Directions

  1. 1

    Cucumbers wash, peel and halve lengthwise. Remove seeds with a spoon and cut the halves into thick rings. Peel and finely chop the onion. Heat the fat in a pan and fry the onion in it.

  2. 2

    Add cucumbers, also briefly sauté and season with a little salt and pepper. Pour in broth, bring to the boil, cover and stew for 5-6 minutes. In the meantime, boil 750 ml water and 1 teaspoon of salt for the mashed potatoes.

  3. 3

    Take the pot from the stove, add cold milk and stir in the puree flakes with a wooden spoon. After 1-2 minutes stir the puree again and keep covered warm. Wash the dill, dab dry and chop finely, except for something to garnish.

  4. 4

    Add cream and mustard to the braised cucumbers, add sauce thickener while stirring and bring to the boil again briefly. Stir in dill, except for a little bit for sprinkling, and season with salt, pepper and sugar. Cut salmon into large cubes and spread on the cucumber pan.

  5. 5

    Sprinkle with dill and garnish. Add mashed potatoes extra.

Nutrition Facts

KCAL
470 kcal
CARBS
44 g
FATS
22 g
PROTEINS
24 g

Categories & Tags

Main DishesheartyFish