Preparation

Peel the cucumber, halve and deseed. Cut the meat into 1.5cm cubes. Peel and finely dice the onion.

Cut the salmon fillet into 2cm thick pieces. Heat the oil in a non-stick pan and sear the salmon cubes on all sides over a medium heat until lightly browned. Remove and season with salt and pepper.

Place the onion in the pan and cook briefly to soften. Add the cucumbers, cook for a further 2 minutes and season with salt and pepper.

Pour in the anis liqueur.

Add the stock and soy cream and bring to the boil. Reduce the heat and simmer for a further 4 minutes.

Meanwhile, wash the dill, shake dry and pick off the leaves. Return the salmon to the pan and heat for 2 minutes. Season with salt and pepper and serve sprinkled with dill.