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Salmon with Poppyseed Crust and Cucumber Strips

Fresh and easy starter, that is not too heavy.

SALMON WITH POPPYSEED CRUST AND CUCUMBER STRIPS
4 SERVINGS

2 SALMON FILLETS WITHOUT SKIN, 125 G EACH
1 EGG WHITE
POPPY SEEDS
1/2 CUCUMBER
250 G YOGURT
JUICE AND ZEST OF 1/2 LEMON
1 HANDFUL PARSLEY
SALT AND PEPPER
50 G HARD CHEESE, PARMESAN, PECORINO OR SIMILAR

Roughly grate the cheese and make four 8 cm circles on a baking sheet lined with baking paper by pushing it down into a cutter.

Bake the cheese in a 200 degree celsius preheated oven for about 8-10 min. until the cheese chips are golden brown. Take them out and let them cool completely, they will be crisp and crunchy when they are cold.

Cut each salmon fillet into two equal pieces.

Brush the fillets with egg white and then dip it in poppy seeds, covering the fish completely.

Cook the fillets in a pan in a little oil and butter, about 2-3 min on each side.

Slice the cucumber in long thin strips with a potato peeler.

Wash the parsley and roughly chop it.

Mix the yogurt with lemon and parsley and add salt and pepper to taste.

Dress a plate with the cucumber strips, place a salmon piece on top, decorate with cheese chips and the yoghurt dressing.

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