Summer salad with sour cream and salmon
Ingredients
Servings 1- Radish 65
- cucumber 65 g
- iceberg 30 g
- sour cream 50 g
- butter 5 g
- dill 5 g
- fresh lemon 1 g
- salmon fillet 50 g
- egg 1 pc.
- salt 1 g
- pepper 1 g
- basil oil 2 g
Cooking
Step 1
Cut the radish and cucumber into slices, iceberg arbitrarily, chop the dill. Mix salad with sour cream.
Step 2
Separately, fry the salmon in butter until medium. Put on top of the salad.
Step 3
Prepare a poached egg, to do this, make a funnel in boiling water with a whisk, gently break the egg, cook for 3-4 minutes, put it next to the salmon.
Step 4
Salt, pepper to taste, season with lemon juice and basil oil.