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My recipe

Salmon crumble

For this crumble you can take any fish of your choice.

Salmon crumble

  • 600 g salmon fillet
  • 200 g low-fat cream
  • 1 - 1.5 tbsp mustard
  • half of lime, juice only
  • 1 tsp sugar
  • lemon pepper (black pepper)
  • 1 tbsp butter
  • sprigs dill


  • 80 g butter, diced
  • 140 g flour
  • salt
  • In a food processor combine the butter, flour and pulse it until the mixture resembles the bread crumbs
  • line the baking try with the parchment paper, scatter the crumble and bake at preheated to 200C oven for 10-13 min until light-golden
  • cut the fish fillet into 4 pieces
  • place the pieces into the individual baking dishes
  • in a bowl mix the cream, mustard, lime juice, dill and pepper
  • brush the fish with the cream mixture and bake for 7-8 min at 200C
  • sprinkle with the crumble and bake for 4 more min

You can make this dish with the potatoes instead of the crumble. Peel and cut potatoes (2 large ones) into thin strips, divide between the baking dishes, pour into the cream (2-3 tbsp for 1 portion) and bake for 5 min at 200C. Then arrange the fish fillet over the potato, brush it with the cream and bake until done.