Salmon Fillet in Pepper Dough with Herb Salad

Ingredients

• 150 ml water
• 120 g flour
• 0.5 tsp Baking powder
• 0.5 tsp Salt
• 1 pinch sugar
• 1 egg (large)
• 1 tsp coarsely ground pepper
• 40 g mixed herbs (e.g., parsley, dill, chives)
• 150 g Sour cream
• 3 tbsp Lemon juice
• 1 tbsp mayonnaise
• Salt
• Pepper
• 600 g salmon fillet

Instructions

1. 1.

   For the puff dough, place 150 ml water in the freezer for 15 minutes. In the meantime wash and dry the herbs; set aside half for garnish. Finely chop the remaining herb leaves and stems. Whisk sour cream with 1 tbsp lemon juice and mayonnaise until smooth. Fold in chopped herbs. Season dip with salt and pepper.

2. 2.

   Wash, pat dry, and cut salmon fillet into ~2 cm wide strips. Drizzle with remaining lemon juice (2 tbsp). In a bowl mix flour, baking powder, ½ tsp salt, and sugar. In another bowl whisk egg with ice water and 1 tsp coarsely ground pepper. Quickly fold the wet mixture into the dry mix.

3. 3.

   Heat oil to at least 3 cm in a pan. Pat salmon strips dry with paper towels and coat them in the dough. Fry immediately in hot oil for 3‑5 minutes until golden brown. Drain fried fish on paper towels. Plate with sour cream dip and remaining herbs.