Salmon with Dill Pickles

Thoroughly clean the fish, dry it, season the inside with salt and pepper. Place in a roasting pan and baste with white wine and sour cream.

Preheat oven to 280 °C, put the roaster in the oven and after 15 minutes turn the heat down to 200 °C. Total cooking time should be 20-25 minutes.

Reduce the fish cream from the roaster in a small saucepan, mix in half of the butter and use it to refine the sauce. Season to taste with salt and pepper.

Peel the cucumber, cut in half lengthwise and scrape out the seeds with a small spoon. Cut into small sticks, season with salt and pepper and sauté in the remaining butter. Sprinkle with fresh dill.

Cover the salmon with dill pickles with the sauce and serve hot.

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