Salmon temptation
Serves four
1 bag (500 g) frozen potato and onion mix
salt and white pepper
400 g fresh rainbow trout (or salmon) fillet
1 bunch dill
1 bunch chives
ca 1/2 liter low-fat cream
bread crumbs
butter
Cut the rainbow trout fillet in small pieces and chop the herbs. Combine fish and potato mix, add the herbs and season with salt and pepper. Place the mixture in a baking dish and pour over so much cream that all the ingredients are just covered. Sprinkle bread crumbs on top and add dabs of butter to taste. Bake at 180 ̊C for about 40 minutes. Serve with beetroot slices and lettuce