Salmon with dill cream

Wash the spinach thoroughly, remove thick stems, and drain well. Slice the spring onions into rings and peel and thinly slice the garlic. Peel half of the lemon zest into thin strips.

Cook the eggs for 7 minutes and set aside until serving.

Season the salmon with salt and pepper. Fry in oil in batches until golden all over, then remove and set aside. Sauté the spring onions in vegetable oil, add KÜHNE Yoghurt & Dill Dressing, and warm through. Season with salt, pepper, and a pinch of sugar. Gently return the salmon to the pan and let cook for about 4 minutes.

Sauté the spinach with garlic and lemon zest for about 2 minutes until wilted. Season with salt and pepper. Peel the eggs, cut in half, and serve with the spinach alongside the salmon.