Thursday

Salmon and Dill Crumble


















Type of dish : Starter
To serve : 6
Preparation : 30 min
Cooking : 15 min
Budget : Reasonable
From : Europe
Difficulty : Medium


Ingredients :
500g salmon fillet
Juice of 1/2 lemon
5 sprigs dill
150g crème fraîche
10g butter
1 tablespoon mustard
Salt & pepper

For Crumble :
80g flour
80g butter
4 pinches salt


Recipe :
Prepare the crumble the night before :
Mix the flour, salt and softened butter together, rubbing in fat with fingers. Roll into a ball, cover bowl with clingfilm and chill overnight.

The next day, preheat the oven to 350°F (180°C) and grease a flan or oven dish.
Break the pastry into small pieces and cook for 10 minutes until golden.
Put to one side.
Maintain oven temperature at 400°F (210°C).
Grease 6 plates.
Wash and dry salmon, then slice.
Season, arrange on plates.

In another bowl, mix crème fraîche, lemon juice, mustard and snipped dill.
Pour over salmon slices.
Put in oven for 6 minutes.
Remove from oven, sprinkle with crumble and serve immediately.