ingredients:
160g salmon fillet without skin (frozen)
1 tbsp olive oil
2 eggs
200g sour cream
1/2 teaspoon salt
1/2 cucumber
1 small spring onion
50g honey Wernet's blossom honey
50g medium hot mustard
1 1/2 teaspoons of dill
preparation:
Thaw salmon in the refrigerator overnight.
The next day eggs in a saucepan with water at smaller
Heat in 10min. boil hard.
Peel, dice finely and with mix the sour cream and salt in a bowl.
Wash the cucumber and cut into 1 / 2cm cubes.
Wash green onions, clean and cut from the top greens
Cut 1 tbsp into fine rings and set aside.
The rest finely dice and mix with the diced cucumber in a bowl.
Mix the honey, mustard and dill thoroughly in a bowl.
Heat the oil in a non-stick pan and heat the salmon over medium heat
from both sides 4-5min. to fry.
Let it cool down a little and roughly tear it with 2 forks.
Fill glasses with the cucumber and spring onion mixture, then the egg mixture
cover with it, add the salmon, each with 1 tbsp honey-mustard sauce
Drizzle over it and serve sprinkled with the spring onion rings.