Easy Baked Salmon Filled Cucumbers Recipes

Easy Baked Salmon Filled Cucumbers Recipes

  • 4 medium cucumbers

  • 1/2 bunch of dill

  • 10 g / 3/4 oz butter

  • 100 ml / 3 1/4 fl oz / 1/2 cup fish stock or water

  • 200 ml / 6 1/2 fl oz / 3/4 cup white wine fish sauce

For the salmon filling:

  • 250 g / 9 oz raw salmon fillet, skinned

  • 6 1/2 fl oz / 3/4 cup Noilly Prat

  • 2 egg yolks

  • 200 ml / 6 1/2 oz / 3/4 cup cream

  • Sea salt

  • Pinch of cayenne pepper

  • Juice of 1/2 lemon

  • 1 tbsp finely chopped dill tips

  1. Cut the salmon into 1/2 cm (1/4 in) cubes, salt them and add the Noilly Prat. Put in a freezer for about half an hour. Purée the slightly frozen salmon along with the egg yolks in a blender. Mix in the cream, a small amount at a time and transfer to a cold bowl. Season to taste with cayenne pepper and lemon juice and blend in the dill.

  2. Peel the cucumbers, cut them in half and scrape out the seeds with a small spoon.

  3. Sprinkle the cucumbers with a bit of the dill and salt lightly. Put the salmon filling in an icing bag and fill into the cucumbers. Place in a buttered ovenproof dish and pour the stock or water over the cucumbers.

  4. Place in a 180° C preheated oven covered with wax paper for about 20 minutes. Bring the white wine sauce to the boil and blend again with a hand mixer until frothy.

  5. Place two halves of the cucumber on each plate and douse with the white wine sauce. Serve with steamed rice.

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