Salmon fillet 200 g
Mashed tomatoes 100 g
Pickled green olives (pitted) 10 pcs
Marinade for olives 50 ml
Vegetable broth or fish broth 1/2 l
Potatoes 2 pcs
Onion 1 pc
Carrot 1 pc
Capers 1 tbsp l.
Dill (greens) 1 bunch
Salt to taste
Cut the onions and carrots into small cubes and place in a deep-bottomed saucepan or saucepan. Add vegetable oil and fry for 2-3 minutes.
Add mashed tomatoes and 1/2 liter of fish stock. Boil.
Add the sliced salmon in strips and the diced potatoes. Cook over medium heat for 5-7 minutes.
Add the chopped olives and the olive marinade.
Finally, add finely chopped dill and capers. Salt to taste.
Let it brew under the lid for 10 minutes.