Pickled Cucumbers with Salmon and Dill

Ingredients

• 500 g pickling cucumber (1 pickling cucumber)
• 1 red onion
• 250 g salmon fillet (about 125 g)
• 1 tbsp Olive oil
• salt
• pepper
• 100 ml classic vegetable broth
• 100 g sour cream (10 % fat)
• 1 bunch dill
• 30 g sunflower seeds (2 tbsp)

Instructions

1. 1.

   Clean the pickling cucumber. Wash, peel and halve. Scoop out the seeds with a teaspoon. Cut the cucumber into pieces about 1.5 cm wide. Peel and chop the onion.

2. 2.

   Rinse the salmon fillet, pat dry and cut into pieces about 2 cm large. Heat oil in a pan and brown the fish all around for 4 minutes over medium heat. Remove, salt and pepper.

3. 3.

   Add the chopped onion to the hot pan and sauté for 2 minutes over medium heat. Add the cucumbers and simmer for 2 minutes. Season with salt and pepper.

4. 4.

   Add the broth and sour cream, bring to a boil briefly and then simmer on low heat for 4-5 minutes.

5. 5.

   While simmering, wash, shake dry and chop the dill. Return the salmon to the pan. Cook for another 2 minutes, season with salt and pepper. Serve sprinkled with dill and sunflower seeds.