Stuffed Easter salmon

Number of portions4 Portions

Preparation time

45 min (of which 20 min active)

| Egg-free

Save it for yourself!

Stuffed Easter salmon serves up the flavours of spring. The juicy oven-cooked salmon has a sour-cream filling and a delicious garlic oil topping.

Filling
700 g	rainbow trout fillets (boneless)
3/4 tsp	salt
1 pcs	chives
150 g	(1 pack) broccolini (bimi)
120 g	(1 tub) sour cream
2 tbsp	capers
1 tbsp	lemon juice
1/2 tsp	crushed black pepper
Garlic oil
2 pcs	cloves of garlic
2 tbsp	rapeseed oil
2 tbsp	lemon juice
2 tsp	honey
1/2 tsp	salt

1.
Preheat the oven to 175°C.
2.
Dry the fillet with paper towels. Cut the fillet in half in the middle down to the skin, then cut along the skin from the middle towards the edges to create two pockets. Sprinkle salt on the surface of the salmon. Lift the salmon on a sheet of baking paper in an oven dish or on an oven tray.
3.
Make the filling. Chop the chives, leaving one tablespoon for garnishing. Rinse the broccolini. Slice the stems to a thickness of about 1 cm. Move the florets to one side. Mix the broccolini stems and the rest of the stuffing ingredients in a bowl.
4.
Make the garlic oil. Peel and finely chop the onions. Mix the ingredients of the garlic oil in a bowl.
5.
Open the flaps and spread the filling inside the salmon. Close the flaps and brush the surface of the salmon with the oil. Place broccolini florets next to the salmon and brush them with oil. Bake in the oven for about 25 minutes. Remove the broccolini florets from the oven after 10 minutes.
6.
Garnish the salmon with the chives.

Recipes|Weekend

Stuffed Easter salmon

Name: Stuffed Easter salmon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portion
Ingredients: 700 g rainbow trout fillets (boneless); 3/4 tsp salt; 1 pcs chives; 150 g (1 pack) broccolini (Bimi); 120 g (1 tub) sour cream; 2 tbsp capers; 1 tbsp lemon juice; 1/2 tsp crushed black pepper; 2 pcs cloves of garlic; 2 tbsp rapeseed oil; 2 tbsp lemon juice; 2 tsp honey; 1/2 tsp salt

rating4,7/5

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Number of portions4 Portions

Preparation time

45 min (of which 20 min active)

Stuffed Easter salmon serves up the flavours of spring. The juicy oven-cooked salmon has a sour-cream filling and a delicious garlic oil topping.

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Ingredients (4 portions)

Quantity	Ingredient
700 g	rainbow trout fillets (boneless)
3/4 tsp	salt
Filling
1 pcs	chives
150 g	(1 pack) broccolini (bimi)
120 g	(1 tub) sour cream
2 tbsp	capers
1 tbsp	lemon juice
1/2 tsp	crushed black pepper
Garlic oil
2 pcs	cloves of garlic
2 tbsp	rapeseed oil
2 tbsp	lemon juice
2 tsp	honey
1/2 tsp	salt

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Preparation (Oven 175°C)

1
Preheat the oven to 175°C.
2
Dry the fillet with paper towels. Cut the fillet in half in the middle down to the skin, then cut along the skin from the middle towards the edges to create two pockets. Sprinkle salt on the surface of the salmon. Lift the salmon on a sheet of baking paper in an oven dish or on an oven tray.
Quantity Ingredient
700 g rainbow trout fillets (boneless)
3/4 tsp salt
3
Make the filling. Chop the chives, leaving one tablespoon for garnishing. Rinse the broccolini. Slice the stems to a thickness of about 1 cm. Move the florets to one side. Mix the broccolini stems and the rest of the stuffing ingredients in a bowl.
Quantity Ingredient
1 pcs chives
150 g (1 pack) broccolini (bimi)
120 g (1 tub) sour cream
2 tbsp capers
1 tbsp lemon juice
1/2 tsp crushed black pepper
4
Make the garlic oil. Peel and finely chop the onions. Mix the ingredients of the garlic oil in a bowl.
Quantity Ingredient
2 pcs cloves of garlic
2 tbsp rapeseed oil
2 tbsp lemon juice
2 tsp honey
1/2 tsp salt
5
Open the flaps and spread the filling inside the salmon. Close the flaps and brush the surface of the salmon with the oil. Place broccolini florets next to the salmon and brush them with oil. Bake in the oven for about 25 minutes. Remove the broccolini florets from the oven after 10 minutes.
6
Garnish the salmon with the chives.

Tip: You can replace the broccolini with asparagus. Use about 100 grams of asparagus stem in the filling for the salmon. Bake the rest of the asparagus with the salmon on the oven tray for about 15 minutes.

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Nutritional content

This recipe, too, has been designed with your wellbeing in mind.

Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.

Not calculated into nutrition table: 2 rkl kapriksia.

Source: Finnish Institute for Health and Welfare, Fineli