Salmon with Potatoes in a Pot, Beans and Sour Cream Sauce

Wash the potatoes, peel them and cut into cubes. Salt and pepper to taste.

Layer the potatoes in the pots, covering the bottom.

Cut the onion in half. Finely chop one half and place it on top of the potatoes in the pots.

Distribute the remaining potatoes into pots and tamp down.

Pour water into the pots up to the top level of the potatoes.

Cover the contents with bay leaves — 3 leaves in each pot.

From the second half of the onion, remove 2 top layers — they will serve as "lids" for the pots.

Cover each pot with an onion lid and close the pot lids.

Place the pots in a preheated oven at 180 °C for 30 minutes. When the water boils, remove the lids.

If water remains in the pots after cooking, drain it if desired. Serve the potatoes directly in the pots.

Thaw the green beans.

Chop the remaining onion and fry it in vegetable oil in a pan until golden brown.

Add beans and fry until done.

Break the eggs into a bowl, beat them and pour into a pan with beans and onions.

Stir, salt, and fry until the eggs are cooked.

Rinse the salmon steaks and trim the fins if present.

Rub the steaks with fish seasoning and sprinkle with salt.

Fry in vegetable oil for 3 minutes on each side. The steak should remain pink inside.

Grate the cucumber on a fine grater, finely chop the dill or blend both ingredients with a blender.

Add ground garlic (carefully, it's spicy) and mix with sour cream until sauce consistency.