Kiwi Cucumber Vegetables with Salmon

Peel and finely dice the onion. Melt the butter and sauté the onion cubes until translucent. Remove the skin from the cucumber, cut in half lengthwise, remove the seeds, cut into finger-thick slices, place in a saucepan and sprinkle with salt and pepper. Add vegetable soup and steam vegetables for about 5 min, stirring several times until tender. Fold in crème fraîche and simmer for about 15 min.

Remove skin from kiwis and cut half of the kiwis in half lengthwise. Slice the halved kiwis and the whole kiwis and carefully fold the half kiwi slices into the cucumber mixture. Steam at low temperature for about 5 minutes.

Rinse dill under cold running water, dry, pluck dill from stems into vegetables and keep vegetables warm.

Rinse salmon under cold running water, dry, drizzle with juice of one lemon and sprinkle with salt and pepper on both sides.

Butter a plate, place the pieces of fish on it, fill a wide saucepan about one-third full with water, place an upturned coffee cup in it, place the plate with the fish on it and cover the saucepan with a lid. Bring the water to the boil and cook the fish for 6-8 minutes.

Serve on plates with vegetables and garnish with whole kiwi slices.

Serve with Herbed potatoes

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