Laxfilé (salmon fillet) with dill potatoes and sour cream sauce

Ingredients (Serves: 2)

• Salmon fillet260 g
• Potatoes500 g
• Sour cream80 g
• Fresh dill12 g
• Lemon60 g
• Cucumber120 g
• Butter20 g

Method

1. 1

   Cut any large potatoes in half and boil them in salted water with a couple of dill sprigs for 20 minutes, until tender.

2. 2

   Stir the sour cream with half of the chopped dill, a squeeze of lemon juice, salt and pepper, and slice the cucumber thinly.

3. 3

   Season the salmon with salt and pepper, heat the butter in a pan and fry the fillet skin side down for 4 minutes, then turn it and fry for 3 minutes more, until just cooked through.

4. 4

   Drain the potatoes, discard the dill sprigs and toss the potatoes with the rest of the chopped dill.

5. 5

   Serve the salmon with the dill potatoes, the sauce, the cucumber and a lemon wedge.

Nutrition per serving

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