Salmon fillet with smoked salmon crust

For 4 people
  • 750 g-1 kg leaf spinach
  • 1 medium-sized onion
  • 4 Salmon fillets (approx. 150 g each)
  • 1 EL lemon juice
  • 3 Slices Toast
  • 75 g smoked salmon
  • 3 EL (15 g each) + some butter
  • salt, white pepper
  • 2 fresh egg yolks (Size M)
  • 1 EL medium hot mustard
  • 1 EL liquid honey
  • 5-7 EL Oil
  • 150 g Whole milk yogurt
  • cayenne pepper, nutmeg
  • 2 TL Vinegar, 3-4 stems of dill
60 minutes
easy
1.
Clean and wash the spinach. Peel and dice the onion. Wash salmon fillets, pat dry. Drizzle with lemon
2.
Toast the bread and crumble it finely. Dice the smoked salmon. Melt 2 tbsp butter. Mix well with the toast and smoked salmon
3.
Season the salmon fillets with salt and pepper. Spread the smoked salmon mixture on top. Place the salmon side by side in a greased ovenproof dish. Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 12-15 minutes
4.
Smooth egg yolks, mustard and honey stir. Beat in the oil drop by drop. Stir in the yogurt. Season the sauce with salt, cayenne pepper and vinegar. Wash the dill, chop it finely and stir in
5.
Sauté the onion in 1 tbsp hot butter. Add the spinach and let it collapse. Season to taste with salt, pepper and nutmeg. Serve everything. In addition: boiled potatoes
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 19 g protein
  • 32 g fat
  • 4 g carbohydrates

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