Photo: RFF
- holiday kitchen
- Gnocchi pan with salmon cubes, spinach and lemon sauce
- Salmon from the oven with spaghetti and ricotta almond cream
- Salmon terrine
- Pasta roll with ricotta and spinach filling and salmon
- Robiola vegetable with salmon and spinach
- Stained salmon
- Asparagus tarte cake with crème fraîche and salmon
- Baked salmon strips with tartar sauce
- Salmon quiche
- Salmon fillet in the vegetable bed
- Zanzibar pizza with wild salmon, tomatoes and rocket
- Porcini mushroom quiche with salmon
- Burger with salmon, zucchini and horseradish cream
- Filo tart with salmon and apple dumplings and fresh curry sauce
- Herbal pancakes filled with graved salmon and horseradish cream
- Kohlrabi potato soup with smoked salmon and cress
- Salmon fillet with lemon balm parsley crust
- Salmon cakes in the burger
- Salmon shrimp stew
- Salmon and asparagus tart
holiday kitchen
Salmon is always something special. And for every occasion a pleasure. Trust in the German favorite fish. Everyone masters our salmon recipes.
Make salmon again - the way you ate it during your last holiday. Do you remember the fine scent of fish, salt and sea? And the fisherman with the gray wool cap? The nearest fishing port seemed only a two minute walk away. Get the holiday feeling home! Our salmon recipes taste of a pinch of sea and a touch of sea air.
The salmon is the Germans favorite fish. It is delicate and fine in taste, easy to prepare. From the oven, directly onto the plate - our salmon recipes for a salmon and asparagus tart are a real culinary delight.
Salmon is rich in omega-3 fatty acids, which are said to protect against heart attacks and depression. The pink fish increases the ability to concentrate and lifts the mood. At least once a week, the sea fish should be on your menu. Our salmon recipes are easy and quick to prepare. And perfect for lunch during the week.
Salmon is always something special . Even a raw enjoyment, it comes up with our salmon recipes to the top. So make fish again! Salmon always works.
Gnocchi pan with salmon cubes, spinach and lemon sauce
Ingredients (4 people)
300 g young spinach, 1 onion, 500 g salmon fillet, 2 tbsp sunflower oil, salt, pepper, fresh grated nutmeg, 1 organic lemon, 4 tbsp double cream cheese, 2 tbsp butter, 500 g fresh gnocchi (refrigerated shelf), aluminum foil
preparation
1. Wash, clean and shake the spinach. Peel onion and chop finely. Wash the fish, pat dry and dice.
2. Heat the oil in a pan and fry the fish for about 4 minutes, turning gently. Season with salt and pepper. Remove the fish, cover with aluminum foil and briefly fry the onion cubes in the fish fat. Add spinach and let it collapse. Season with salt and nutmeg.
3. Wash the lemon hot, shave the skin thinly, halve the fruit and squeeze out the juice. Add both to the spinach. Stir in the cheese. Meanwhile heat up the fat in a pan and fry the gnocchi for about 8 minutes. Season with salt.
4. Add the fish cube and gnocchi to the spinach, fold in gently and arrange.
Salmon from the oven with spaghetti and ricotta almond cream
Ingredients (4 people)
2 garlic cloves, 50 g parmesan cheese, 150 g ricotta cheese, 75 g ground almonds, 1 egg, salt, pepper, about 100 g baby spinach, 800 g salmon fillet without skin, 3 tablespoons olive oil, grease for the shape, kitchen yarn
preparation
1. Peel garlic and finely chop. Rub parmesan. Mix the ricotta, almonds, garlic, parmesan and egg. Season with salt and pepper. Wash spinach, possibly clean and drain well.
2. Cut the salmon horizontally lengthwise without separating the halves. Spread the ricotta mixture, except 3 tbsp, in the salmon and add half of the spinach. Spread the remaining ricotta on the salmon and top up with remaining spinach.
3. Tie fish together with kitchen yarn and place in a greased ovenproof dish. Drizzle salmon with oil, season with salt and pepper. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 25-30 minutes. Remove salmon and serve with the resulting broth.
Salmon terrine
Ingredients (6-8 people)
3 packs (à 250 g) deep-frozen salmon fillet without skin, 275 g fresh spinach, salt, pepper, 3 egg whites, 350 g whipped cream, 1/2 bunch dill, 1 organic lime, cling film
preparation
1. Thaw fish. Clean spinach, wash and shake dry. Blanch spinach in salted water for about 30 seconds, remove and quench with cold water. Express spinach, loosen and separate the leaves one by one.
2. Slice slightly frozen fish into pieces. Season with salt and pepper. Portionwise, puree 1/3 fish, add 1 egg white and about 1/3 cream, puree with it and place in a large bowl. Process the remaining fish, egg whites and cream as well. Wash dill, shake dry and chop until garnished with a few dill tips. Stir chopped dill under the fish farce.
3. Rinse out a box mold (approx. 25 cm x 10 cm, approx. 1.5 liters content) with water and lay out with foil. Approximately Smooth 1/3 of the fish farce in the mold, cover with half of the spinach leaves. Layer the rest just as well, complete with the fish farce.
4. Put the terrine in an ovenproof mold. Pour in water until it is 2 cm high. In the preheated oven (electric cooker: 100 ° C / circulating air: 75 ° C / gas: see manufacturer) poach for about 45 minutes.
5. Remove the mold and allow to cool for approx. 4 hours. Wash lime hot, cut into thin slices. Remove the terrine from the mold and remove the foil. Serve the terrine on a plate, garnish with lime slices and dill tips.
Pancake pie with salmon and zucchini
Ingredients (4-6 people)
5 eggs, salt, 225 g flour, 200 ml milk, about 3 tablespoons mineral water, about 6 tablespoons oil, 3 small zucchini (about 600 g), 1-2 cloves of garlic, pepper, 1 / 2-1 bunch dill, 250 g smoked salmon in slices, 750 g goat's cream cheese, 1-2 tablespoons of lemon juice, sweet and sweet paprika, 15-20 g of Parmesan shavings
preparation
1. Mix the eggs and a pinch of salt with the whisk of the hand mixer. Add flour and milk little by little and mix to a smooth dough. Cover and allow to swell for about 15 minutes. Then stir in mineral water under the dough.
2. Spread a coated pan (about 22 cm Ø) with oil. Put 1/5 of the dough in the pan and bake until golden brown. Put on a plate and bake 4 more pancakes in succession. Let cool down.
3. Clean the zucchini, wash and cut into thin slices. Peel garlic and chop finely. Heat the oil in portions in a pan, fry the zucchini and garlic in portions, turning 1-2 minutes. Season with salt and pepper, remove and allow to cool.
4. Wash the dill, shake dry and pluck the flags. Dill flag, except for something to garnish, finely chop. Salmon, except 3-4 slices for garnish, finely dice. Stir cream cheese, dill and lemon juice, season to taste with pepper and sweet-and-sweet paprika. Stir in salmon, put aside 2-3 tablespoons of cream.
5. Put a pancake on a cake plate and brush with 1/4 of the remaining cream. Cover with about 1/4 of the zucchini slices. Repeat this process until all pancakes have been consumed. On the top pancakes, add a dollop of the backed cream and garnish with salmon and zucchini slices. Sprinkle with parmesan shavings and dill flagstones.
Pasta roll with ricotta and spinach filling and salmon
Ingredients (4 people)
200 g spinach, 2 onions, 2 garlic cloves, 6 tablespoons oil, salt, pepper, ground nutmeg, 250 g ricotta, 1 packet of fresh pasta dough rolled out on baking paper, 2 salmon fillets without skin, 1 red and yellow pepper, 25 g tomato paste, 175 ml vegetable broth, approx. 5 stems of sage, olive oil for brushing, kitchen yarn
preparation
1. Wash, clean and drain the spinach. Peel 1 onion and cut into thin cubes. Peel and chop 1 garlic clove. Heat 2 tablespoons of oil in a saucepan. Fry the onion, garlic and spinach in it, season with salt, pepper and nutmeg. Stir in ricotta.
2. Halve the pasta dough. Immediately pack one half again, put it in the refrigerator and process it for a while. Halve the other half of the dough again. Place each piece of dough on a clean dishcloth and spread with spinach ricotta mixture, leaving an approx. 5 cm wide edge. Place salmon fillets in the middle of the dough pieces. Roll up from the long sides and wrap the finished rolls in the dishcloths. Tie at both ends with kitchen yarn. Cook in boiling salted water for about 25 minutes.
3. For the sauce, wash the peppers, clean them and cut into small cubes. Peel 1 onion and finely dice. Peel and chop 1 garlic clove. Heat 2 tablespoons of oil in a pan. Sweat the chili cubes, onion and garlic in it. Add the tomato paste and sauté briefly. Deglaze with broth and simmer for 1-2 minutes. Season with salt and pepper.
4. Wash the sage, shake it dry and pluck the leaves from the stems. Heat 2 tablespoons of oil in a small saucepan. Fry sage leaves for about 1 minute, remove and drain on kitchen paper.
Cut the pasta roll into pieces, arrange with paprika sauce and fried sage leaves and drizzle with olive oil.
Robiola vegetable with salmon and spinach
Ingredients (4 people)
125 g basmati rice, salt, 2 tsp turmeric, 1 tsp fennel seed, 4 small zucchini, 2 large fennel tubers, 100 g young spinach, 200 g salmon fillet without skin, 2 tbsp flour, 1 tbsp oil, pepper, grated nutmeg, 1 pack of Robiola Cream cheese with herbs, 300 ml vegetable broth
preparation
1. Prepare rice in boiling salted water with turmeric as per package instructions. Roast fennel seeds in a pan without fat, remove.
2. Clean and wash the zucchini, cut along the upper third. Carefully hollow out the zucchini. Clean the fennel, possibly put aside some fennel green for garnish. Halve fennel, cut out hard stalk. (Use vegetable remains otherwise, eg cook vegetable broth from it). Remove from the fennel tubers the two outer layers, wash and simmer in a pan covered with a little boiling salted water for about 4 minutes. (Use the remainder of the fennel.) Remove the fennel, fry and drain.
3. Wash spinach and shake dry. Wash salmon, pat dry, dice and turn into flour. Heat the oil in a coated pan. Roast the salmon for about 3 minutes while turning. Add spinach, fry for a short time, season with salt, pepper and nutmeg.
4. Drain the rice, stir in the fennel seed. Fill fennel and zucchini with rice, salmon and spinach. Spread cheese over it with the help of 2 teaspoons. Put stuffed vegetables on a frying pan of the oven and add stock. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 45 minutes. Remove the vegetables and garnish with the fennel green.
Stained salmon
Ingredients (6-8 people)
1 stalk dill, 150 g mustard, 120 g honey, salt, pepper, 200 g crème fraiche, 5 teaspoons horseradish, about 1 teaspoon sugar, 1 side graved salmon, 16 slices of black, wholemeal or nut bread, lemon slice and dill Garnish
preparation
1. For the honey mustard dill sauce, dill, shake dry. Mix mustard with honey and dill. Season with salt and pepper.
2. For the horseradish cream, mix crème fraîche with horseradish. Season with salt and sugar. Garnish with lemon slice, pepper and dill.
3. Slice salmon slices thinly. Serve with sauces and bread. This tastes Aquavit.
Asparagus tarte cake with crème fraîche and salmon
Ingredients (4 people)
250 g white asparagus, 250 g green asparagus, salt, 2 teaspoons sugar, 1 teaspoon lemon juice, 300 g salmon fillet without skin, 2-3 tablespoons oil, pepper, 150 g crème fraîche, 1 packet fresh flame cake dough ready to bake rolled out on baking paper, 25 g Almond flakes, 1 bunch of raspberry, baking paper
preparation
1. Wash white asparagus, peel, cut woody ends. Wash green asparagus, cut off woody ends. Cook white asparagus in boiling salted water with 1 teaspoon of sugar and lemon juice for 8-10 minutes until firm. Cook green asparagus in boiling salted water with 1 teaspoon of sugar for about 5 minutes. Remove, quench cold, drain, cut diagonally into thin pieces.
2. Wash the fish, pat dry, cut into thin slices. Mix the oil with a little salt and pepper, mix the fish carefully.
3. Season the crème fraîche with salt and pepper. Roll out the flame-cake dough on a baking tray and spread with crème fraîche, cover with salmon and asparagus pieces. Bake in the preheated oven (cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) for 13-15 minutes. Meanwhile roast almonds in a frying pan without fat, take out. Rough clean, wash and drain. Remove the tarte flambée, cover with rocket, sprinkle with almonds and serve immediately.
Baked salmon strips with tartar sauce
Ingredients (8 pieces)
2 gherkins, 2 tablespoons pickled capers (glass), 2 spring onions, 3 stalks of parsley, juice of 1/2 lemon, 150 g salad mayonnaise, salt, pepper, 450 g salmon fillet without skin, 2 tablespoons flour, cayenne pepper, 1 egg, 6 stalks of thyme, 75 g of bread crumbs, 1 l of frying oil, lemon slices for garnish
preparation
1. Drain cucumbers and capers. Girken into small cubes. Roughly chop capers. Clean and wash the spring onions, shake dry and cut into fine rings. Wash the parsley, shake it dry, pluck the leaves from the stems and finely chop. Mix the lemon juice, cucumbers, capers, spring onions and parsley, with the mayonnaise, with salt and pepper, except for garnish.
2. Wash the salmon, pat dry and cut into strips about 1 cm wide. Mix flour, salt, pepper and cayenne pepper. Whisk the egg in a deep plate. Wash the thyme, shake dry, turn the leaves, except for the garnish, pluck from the stems and chop finely. Mix thyme and breadcrumbs. Turn salmon into spice flour, egg and breadcrumbs one after the other.
3. Heat oil in a saucepan to approx. 180 ° C. Fry the salmon strips in portions for approx. 3 minutes each. Drain on kitchen paper.
4. Serve with tartar sauce and garnish with thyme and a lemon split. To taste French fries.
Salmon quiche
Ingredients (8 pieces)
250 g flour, 125 g butter, 3 stalks of thyme, 3 stalks of parsley, 3 stalks of dill, 5 stalks of chives, 1 stalk of tarragon, 5 eggs, 2 teaspoons of granular mustard, salt, 100 g of green asparagus, 100 g of broccoli florets, 450 g salmon fillet skinless, 300 ml of milk, pepper, grated nutmeg, fat and flour for the mold, baking paper, dried peas
preparation
1. Sift the flour into a bowl. Cut butter into small pieces and add. Rub in the flour with your fingertips until the mass takes on the structure of bread crumbs. Wash herbs, shake dry, pluck leaves from stalks and finely chop. Cut chives in rolls. Separate 1 egg. Add mustard and herbs to the flour mixture and knead. Press in the middle of a well, add egg yolk, 1 pinch of salt and 2 tablespoons of water. Knead to a smooth dough. Cover and allow to rest in the fridge for about 15 minutes. Grease the quiche (22 cm Ø) and dust with flour. Roll out the dough into a circle (about 25 cm Ø), lay out the shape and press lightly. Approximately Refrigerate for 30 minutes.
2. Pierce the dough with a fork several times, cover with baking paper and fully load with dry peas for blind baking. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 10 minutes. Remove baking paper and dried peas and bake for approx. 10 minutes. Remove and brush with egg whites.
3. Meanwhile wash asparagus and cut off woody ends. Cut broccoli in florets from the stalk, wash and drain. Blanch the asparagus and broccoli in boiling salted water for about 3 minutes. Drain into a sieve and quench with cold water.
4. Wash the salmon, pat dry and cut into strips. Mix 4 eggs and milk. Season with salt, pepper and nutmeg. Distribute salmon, broccoli and asparagus on the quiche and pour egg milk over them. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 40 minutes. Serve warm or cold.
Salmon fillet in the vegetable bed
Ingredients (1 person)
1 small carrot, 1/2 fennel tuber, 1/2 kohlrabi, 1 leek onion, 2 stalks of dill, 1 tsp sesame seeds, 50 ml vegetable broth, 1 tbsp light balsamic vinegar, salt, pepper, 150 g salmon fillet, 1 teaspoon sesame oil
preparation
1. Peel carrot, wash and cut into thin slices. Clean fennel, wash and cut into strips. Peel kohlrabi and cut into slices. Clean the spring onion and cut into rings. Wash the dill, shake dry and finely chop, except for a few flags for garnish. Roast sesame in a small pan without oil golden brown. Let it cool on a flat plate. Heat oil in a pan. Braise carrot, kohlrabi and fennel in it for about 2 minutes while turning. Deglaze with broth and vinegar. Season with salt and pepper.
2. Wash salmon, pat dry. Season with salt and pepper. Lay filet on the vegetables. Roast salmon and vegetables for about 15 minutes. Serve salmon and vegetables. Sprinkle with sesame and dill, drizzle with sesame oil and garnish with dill flag.
Zanzibar pizza with wild salmon, tomatoes and rocket
Ingredients (4 people)
500 g + some flour, 1/2 bag of dry yeast, salt, sugar, pepper, 2 egg yolks, 1 clove of garlic, 1 tbsp olive oil, 1 can of lumpy tomatoes, 1/2 dried chilli, 1 teaspoon dried oregano, 150 g parmesan, 250 g Cherry tomatoes, 200 g smoked wild salmon, 100 g rocket, 2 tablespoons mayonnaise
preparation
1. Mix 500 g of flour and dry yeast for the pizza. Add 1 1/2 tablespoon salt, 1/2 tablespoon sugar and egg yolk. Approximately Stir 1/4 l of lukewarm water with the dough hooks of the mixer. Process everything to a smooth dough until it no longer sticks to your fingers. Covered for about 4 hours let go.
2. Peel and chop the garlic for the tomato sauce. Heat oil in a pot. Steam the garlic in it. Add chopped tomatoes. Crumble the chili and stir in the sauce with oregano. Boil and simmer for about 10 minutes. Season with salt, pepper and sugar.
3. Approx. Finely grate 100 g Parmesan, mince the rest with a peeler. Wash the tomatoes (maybe leave the green on). Preheat oven (electric stove: 225 ° C / circulating air: 200 ° C / gas: see manufacturer). If you have a pizza stone, you should heat it on the grid (middle oven rail) of the oven approx. 1 hour before. Roll out 2 round (approx. 28 cm Ø) pizza toppings or 1 rectangular (approx. 35 x 40 cm) bottom from the dough onto a little flour. Place on two or one lined with baking paper sheet. Spread the tomato sauce, leaving a 1 cm wide rim free. Sprinkle grated Parmesan over it. Distribute tomatoes on top. ever
bake in a hot oven for 14-16 minutes.
4. Cut salmon into strips. Clean the rocket, wash and shake dry. Sprinkle pizzas with salmon, rocket, Parmesan shavings and pepper. Pour over the mayonnaise.
Porcini mushroom quiche with salmon
Ingredients (8 pieces)
100 g butter, 175 g flour, salt, 3 eggs, 400 g boletus, 1 leek, 3 tablespoons olive oil, pepper, 50 g gouda cheese, 100 g whipping cream, 100 g smoked salmon, pink pepper berries, flour for the work surface, fat for the mold, dry peas for blind baking, cling film, baking paper
preparation
1. Cut the butter into pieces. Knead flour, 1 pinch of salt and butter crumbly, then knead 1 egg. Wrap the dough in foil and refrigerate for approx. 1 hour.
2. Meanwhile, clean, wash and slice mushrooms. Clean the leek, wash and cut into rings about 0.5 cm thick. Heat oil in a pan. Fry the mushrooms and leeks in 2 portions 2-3 minutes, turning them over, season with salt and pepper. Drain on kitchen paper.
3. Roll out the dough on a floured work surface around (about 26 cm Ø). Grease springform (22 cm Ø) and lay out with dough. Fold over protruding edges and press inwards. Pierce the dough with a fork several times. Lay out with baking paper, add dry peas for blind baking and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. Remove baking paper and dried peas. Continue to bake for about 5 minutes. Remove from the oven and allow to cool on a wire rack. Release Springform edge.
4. Finely grate the cheese, whisk with cream and 2 eggs, season with salt and pepper. Approximately pour half of the egg cream on the dough. Cover with mushrooms and leek. Pour over the rest of the casting. Pluck salmon into pieces and spread on it. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes. Let cool on a wire rack lukewarm, garnish with peppercorns.
Burger with salmon, zucchini and horseradish cream
Ingredients (4 pieces)
4 hamburger rolls, 2 tablespoons horseradish, 100 g sour cream, 1 teaspoon sugar, juice of 1 lemon, salt, pepper, 4 salmon fillets, 40 g flour (à 140 g each), 40 g flour, 5 tablespoons oil, 1 Zucchini, herbs for garnish
preparation
1. Halve bread roll horizontally. Roast on the cut surfaces in portions in a frying pan without fat for about 1 minute, allow to cool. Mix horseradish, sour cream, sugar and lemon juice (about 40 ml). Season with salt and pepper.
2. Rinse fillets cold, pat dry, season with salt and pepper. Put flour on a flat plate. Turn fillets into 3 heat oil in a large pan. Roast fillets on medium heat from each side for 2-3 minutes. Wash and slice the zucchini. Wash the lettuce and pat dry. Wash herbs dry and chop finely. Heat 2 tablespoons of oil in another pan. Fry zucchini vigorously. Season with salt and pepper. Add to the lower half of the bread rolls, horseradish cream, salad, zucchini, salmon fillet and zucchini again. Cover with the upper buns and sprinkle with the chopped herbs.
Filo tartlets with salmon and apple cubes and cream cheese curry sauce
Ingredients (12 pieces)
1 packet of strudel leaflets Filo or Yifkateig, 30 g butter, 2 red-skinned apples, 400 g double-cream cheese, 2 teaspoons curry powder, salt, pepper, 240 g sliced salmon, dill for garnish
preparation
1. Leave dough sheets at room temperature for approx. 10 minutes. Remove 6 sheets of dough. Pack the rest well, refrigerate and use otherwise. Cut each filo sheet into 9 squares (approx. 10 cm each). Melt the butter and spread a square with it. Place a second square slightly offset on it, brush it again and superimpose another 2 squares in this way. Press with the buttered side down into a trough of a muffin tin (12 troughs). Do the same with remaining filo pastry. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 10-12 minutes.
2. Wash apples, quarter and core and finely dice. Stir cream cheese and curry powder. Stir in apple cubes. Season with salt and pepper.
3. Cut salmon into thin strips. Fill Filo tartlets with the cream cheese and apple sauce and arrange the salmon strips on top. Garnish with dill.
Herb pancake rolls filled with graved salmon and horseradish cream
Ingredients (4 people)
2 eggs, 300 ml of milk, salt, pepper, 2 tablespoons of frozen Provencal herbs, 200 g of flour, 4 teaspoons of oil, 250 g of sour cream, 2 teaspoons of horseradish, 400 g of sliced salmon, pink berries to sprinkle
preparation
1. Mix eggs, milk, salt, pepper and herbs. Add flour and mix to a smooth dough. Approximately Let it swell for 10 minutes.
2. Heat 1 teaspoon of oil in a non-stick pan (22 cm Ø). Add 1/4 of the dough and bake from both sides until golden brown. Bake another 3 pancakes from the remaining dough. Let cool on kitchen paper.
3. Mix sour cream with horseradish, season with salt and pepper. Brush pancakes with horseradish sauce. Spread salmon slices on top, roll up and cut into pieces about 3 cm wide. Possibly. stick with wooden skewers. Serve on a plate and sprinkle with pink berries.
Kohlrabi potato soup with smoked salmon and cress
Ingredients (4 people)
400 g potatoes, 1 kohlrabi, 1 onion, 2 tbsp oil, 700 ml vegetable broth, 100 g whipped cream, 1 beet garden cress, 100 g smoked salmon, salt, ground nutmeg, pepper from the mill
preparation
1. Peel potatoes, wash. Peel kohlrabi. Both dice. Peel the onion, finely dice.
2. Heat oil in a saucepan. Fry the onion in a glassy sauce while stirring. Add potatoes and kohlrabi and sauté briefly. Deglaze with broth and cream. Cover and simmer over low heat for about 15 minutes.
3. Meanwhile, cut the cress from the bed. Cut salmon into strips. Approximately Take 4 tablespoons of vegetables from the soup as a filling. Puree the soup with the cutting stick. Season with salt, nutmeg and pepper.
4. Arrange soup in bowls or deep dishes. Give vegetables and salmon. Garnish with cress and pepper.
Spring rolls with poached salmon and cream cheese
Ingredients (6 people)
1/2 bunch of chives, some stalks of dill, 350 g of fresh salmon, 1 packet of fish broth, 120 g of herbal cream cheese, 12 leaves of rice paper, oil, rocket and lime for garnish
preparation
1. Wash herbs, shake dry and cut small.
2. Poach the salmon with the broth for about 8 minutes in 500 ml of boiling water. Remove, remove skin and bones and deflate meat. Mix with cream cheese and herbs.
3. Soak a sheet of rice paper in lukewarm water. Put on a dishcloth. Put 1 tsp chutney and 1 tbsp salmon mixture on the edge of the leaf and roll up to a spring roll. Create 12 rolls in this way.
4. Fry spring rolls in hot oil for approx. 3 minutes. Drain on kitchen paper. Serve rolls hot with rocket and lime.
Salmon fillet with lemon balm parsley crust
Ingredients (4 people)
750 g of new potatoes, 1 bunch of lemon balm and parsley, 1 clove of garlic, 40 g of pecorino cheese, 60 g of cashews, grated dish of 1 organic lemon, 80 g of butter, salt, 4 salmon fillets (about 200 g each), white pepper, 2 tbsp oil, coarse sea salt
preparation
1. Wash potatoes thoroughly. Cook in boiling water for 20-25 minutes. Wash herbs, pat dry, put aside for garnish, cut the rest into fine strips. Peel garlic and squeeze through a garlic press. Finely grate the pecorino cheese, finely chop the cashews. Knead herbs, garlic, lemon zest, cheese, seeds and 60 g butter, season with salt.
2. Wash salmon, pat dry, season with salt and pepper. Heat oil in a nonstick skillet, fry fillets on each side for 1-2 minutes. Put in a casserole dish. Distribute herbal mass on the fillets. In the preheated oven (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) gratinate about 10 minutes.
3. Drain the potatoes and fry cold. Halve potatoes and drain. Melt 20 g of butter in a pan. Panning potatoes in it, season with sea salt. Serve salmon with the potatoes. Garnish with herbs.
Salmon cakes in the burger
Ingredients (4 people)
500 g salmon fillet (without skin), 1 onion, 1/4 bunch chives, 1 organic lemon, 1 egg, 3-4 tablespoons breadcrumbs, salt, pepper, 2 tablespoons oil, 2 cloves garlic, 150 g salad mayonnaise, 50 g Whole milk yoghurt, 2 tomatoes, 100 g cucumber, 100 g salad mix, 1 ripe avocado, 4 baguette rolls
preparation
1. Wash the fish, pat dry and cut into pieces. Peel onion and chop finely. Wash chives, shake dry and cut into fine rolls. Thoroughly wash the lemon, dab it dry and finely grate half of the peel. Halve lemon and squeeze.
2. Puree the fish, egg, onion, breadcrumbs and half of the lemon juice with the blender. Mix with chives, season with salt and pepper. Form 4 oblong, flat meatballs out of it. Heat the oil, fry the meatballs in a medium heat for 4-5 minutes from each side.
3. Peel garlic, chop. Mix mayonnaise, yogurt, garlic, half of the lemon juice and peel, season with salt and pepper. Wash tomatoes and cucumber and slice. Read salad, wash and shake dry. Halve the avocado, remove the core. Remove the pulp from the skin and cut into slices. Drizzle columns with remaining lemon juice.
4. Halve buns horizontally. Brush lower buns with aioli, sprinkle with lettuce. Cover with cucumber and tomato slices. Put the meatball on top and distribute avocado slices fan-shaped on top. Cover with upper roll half.
Salmon shrimp stew
Ingredients (4 people)
1 onion, 1 clove of garlic, 1 carrot, 2 small zucchini, 4 tablespoons rapeseed oil, 2 x 400 g canned tomatoes, 2 tablespoons + slightly chopped parsley, 300 ml vegetable stock, 400 g wild salmon fillet, 200 g cooked, peeled prawns, salt, freshly ground pepper, crust bread
preparation
1. Peel and chop the onion, peel garlic and crush. Peel and dice carrot, wash zucchini and dice. Heat the oil in a large saucepan and sauté the vegetables for about 5 minutes. Add tomatoes, 2 tablespoons of parsley and broth. Boil, then reduce heat and simmer for about 15 minutes.
2. Skin the salmon and put the whole fillets in the pan; the fish disintegrates in the pan. Cover and simmer for about 6 minutes over medium heat, add shrimp and cook for another 1-2 minutes. Season and sprinkle with remaining parsley. Serve with bread.
Salmon and asparagus tart
Ingredients (4 people)
50 g Pecorino cheese, 150 g flour, salt, 100 g cold butter, 4 eggs, 500 g green asparagus, 300 g salmon fillet without skin, 1 chili pepper, 200 g whipped cream, pepper, grated nutmeg, 1 teaspoon dried oregano
preparation
1. Finely rub Pecorino. Flour, half pecorino, 1/2 tsp salt, butter in pieces and 1 egg quickly to a smooth dough process. Cover and allow to cool for approx. 30 minutes.
2. Wash asparagus, dab dry, cut off woody ends. Cut asparagus a little bit smaller. Wash salmon, pat dry and cut into pieces. Wash, clean and chop the chilli. Mix cream and 3 eggs. Season with salt, pepper and nutmeg. Stir in the rest of pecorino and oregano. Roll out dough. Distribute asparagus, salmon and chilli on top. Add egg cream. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 30 minutes.
