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🍽️ Crispy Salmon Sticks with Fresh Cucumber-Dill Salad

427 kcal · 30 min · 4 servings

Ingredients

• Salmon fillet, frozen 600 g
• Cucumbers 2 pcs.
• Dill, fresh 20 g
• Lemons 1 pcs.
• Yogurt, plain 150 g
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Wheat flour, Type 405 4 tbsp
• Breadcrumbs 6 tbsp
• Eggs 1 pcs.
• Oil 4 tbsp

Instructions

1. 1. Ideally, thaw the salmon overnight in the refrigerator.
2. 2. Peel the cucumber and slice it into very thin rounds or grate it thinly.
3. 3. Wash the dill, pat it dry, and pick off the fine tips.
4. 4. Finely chop the dill tips.
5. 5. Wash the lemon and cut it in half.
6. 6. Squeeze the juice out of the lemon.
7. 7. Place the yogurt in a bowl.
8. 8. Add two tablespoons of lemon juice to the yogurt.
9. 9. Season the yogurt mixture with salt, pepper, and a pinch of sugar.
10. 10. Stir everything well until a creamy dressing forms.
11. 11. Fold the cucumber slices into the dressing.
12. 12. Fold the chopped dill into the dressing.
13. 13. Rinse the thawed salmon briefly.
14. 14. Pat the salmon dry with kitchen paper.
15. 15. Cut the salmon into strips about three centimeters wide.
16. 16. Spread the flour on a deep plate.
17. 17. Spread the breadcrumbs on a second deep plate.
18. 18. Beat the egg and pour it into a third plate.
19. 19. Season the salmon strips with salt and pepper.
20. 20. Coat the salmon strips in the flour first.
21. 21. Then dip the floured strips into the egg.
22. 22. Finally, coat the strips in the breadcrumbs.
23. 23. Press the coating onto the salmon strips lightly.
24. 24. Heat the oil in a frying pan over high heat.
25. 25. Fry the salmon sticks for about five to seven minutes until golden brown.
26. 26. Let the finished sticks drain on kitchen paper.
27. 27. Serve the salmon sticks together with the cucumber salad.

Nutrition per serving

• kcal: 427
• Protein: 28 g · Fett/Fat: 24 g · Carbs: 24 g