INGREDIENTS:

· 2 fillets Norwegian Salmon
· 1 tub Lancewood Crème Fraiche
· 3 tblsp yellow margarine
· Salt & black pepper
· 1 teasp sugar

· 1 English cucumber
· 300ml water
· 50ml white vinegar
· 3 tblsp sugar
· salt & black pepper

Lettuce with Crème Fraîche dressing.
· ½ tub Lancewood Crème Fraîche
· ¼ tub cream 
· 1 tblsp sugar
· salt & pepper to taste 

METHOD:

Cucumber: Thinly slice cucumber and place in glass bowl.
Boil water, sugar and vinegar together until reduced to half the amount. Pour over cucumber. Season with salt & pepper and place in refrigerator to cool.
Lettuce & dressing: Wash lettuce, dry and break into preferred pieces. Place in bowl, cover with cling wrap and refrigerate. Mix all other ingredients together and refrigerate. Just before serving spoon salad dressing over lettuce and mix gently.
Salmon: Season the salmon fillets well with salt & pepper. In a frying pan melt 2 tblsp yellow margarine until just turning brown. Add fish and fry gently on both sides until golden. Remove fish and keep warm. Add 1 tblsp remaining margarine and heat until golden, constantly stirring. Lower the heat and remove pan from plate. Add 1 tub Lancewood Crème Fraîche, 1 teasp sugar and stir in carefully mixing well with melted margarine and sediment from fish. Return to heat. Just simmer quickly once without boiling and remove from heat.
Season sauce if necessary. Arrange salmon on plates with the drained cucumber, lettuce and serve with boiled baby potatoes and baby carrots. Decorate with fresh dill/parsley and tomatoes.

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