Salmon 'and croûte' from marjan

Preheat the oven to 220 ° C. Roll out the croissant dough and cut 2 long slices that are 8 cm longer than the salmon fillet. Place 1 slice on a baking sheet covered with parchment paper. Place the salmon fillet in the middle and leave the edges free. Sprinkle with salt and pepper. Mix the sour cream with the mustard. Spread the salmon fillet with it. Divide 3 tbsp finely chopped dill and the shallot.

Brush the edges of the dough with the egg. Place the other paste and press the sides well. Cut the dough around the salmon in the shape of a fish. Remove the excess dough. Brush the fish thinly with beaten egg. Put the baking sheet in the middle of the oven and fry the salmon for 15-20 minutes until golden brown and done.

Meanwhile, peel the cucumbers with a peeler in the length, so that you get a streak effect. Halve the cucumbers in the length, remove the seeds with a spoon and cut the cucumber in half-moons. Bring 1 liter of water to the boil. Remove the pan from the heat and let the cucumber cook for 4 minutes in the hot water. Drain. Heat the butter in a pan, add the cucumber and cook for 5 minutes until almost all the moisture has evaporated. Add 2 tbsp chopped dill and pepper and salt to taste. Serve the salmon and croûte with the stewed cucumber.