Gri Soss with Baked Egg and Salmon Cubes

For the green sauce, mix sour cream or crème fraiche and yogurt until smooth. Read, rinse and chop the kitchen herbs. Add them to the sauce and season with salt and freshly ground pepper.

Poach the eggs in vinegar water for 5 min. Take them out and let them cool down. Then turn them in flour on the other side, pass them through broken egg and coat them with breadcrumbs. Then fry in floating fat until crispy.

Dice the salmon, season with salt and place on a buttered plate and cover with cling film. Put the plate with the salmon and the foil in the oven at 80 °C for 10 minutes.

Arrange the green sauce on a plate, spread the cooked fish cubes evenly on it, and arrange the baked egg in the middle and bring it to the table.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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