Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 500g. boneless salmon fillet 1 / 2 bunch dill juice of 1 / 2 lemon 3 tablespoons mustard 1 egg yolk 80g. bread crumbs oil for frying salt pepper FOR THE SAUCE 200gr. sour cream 1 / 2 bunch dill 1 bunch chives 1 tablespoon mustard juice of 1 lemon 1 teaspoon sugar salt pepper --------------------- ----- PROCEDURE Wash the salmon under cold running water, pat it dry with paper towels and cut into strips of 3cm.
wide. Mix lemon juice with the mustard, salt, pepper and pour the sauce on the salmon, mixing well. Prepare a bowl with the beaten egg yolk and a small bowl with breadcrumbs, finely chopped dill. Pass the salmon with egg and then in flavored bread crumbs, making sure that it is well coated.
Salmon fry in hot oil for a few minutes. Prepare the sauce: Wash, asicugate and chop the dill and chives. In a bowl mix well the sour cream with chopped herbs, mustard, sugar, lemon juice, a pinch of salt and pepper. Arrange the salmon pieces on a plate and serve with the sauce. COUNCIL When you buy a fresh salmon, you should make sure that the scales are still intact, there are no bruises on the skin, eyes should be clear, with dark eyes, fins must be bright red, not brown, the flesh firm and elastic when pressed with your fingertip. 
wide. Mix lemon juice with the mustard, salt, pepper and pour the sauce on the salmon, mixing well. Prepare a bowl with the beaten egg yolk and a small bowl with breadcrumbs, finely chopped dill. Pass the salmon with egg and then in flavored bread crumbs, making sure that it is well coated.
Salmon fry in hot oil for a few minutes. Prepare the sauce: Wash, asicugate and chop the dill and chives. In a bowl mix well the sour cream with chopped herbs, mustard, sugar, lemon juice, a pinch of salt and pepper. Arrange the salmon pieces on a plate and serve with the sauce. COUNCIL When you buy a fresh salmon, you should make sure that the scales are still intact, there are no bruises on the skin, eyes should be clear, with dark eyes, fins must be bright red, not brown, the flesh firm and elastic when pressed with your fingertip.
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