Blog posts

Smoked salmon with potato pancakes and a forest honey sage mustard dip

Smoked salmon with potato pancakes and a forest honey sage mustard dip

Smoked salmon with potato pancakes and a forest honey sage mustard dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
    Servings Prep Time
    4 servings 10 minutes
    Cook Time
    35 minutes
    Servings Prep Time
    4 servings 10 minutes
    Cook Time
    35 minutes
    Smoked salmon with potato pancakes and a forest honey sage mustard dip
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      35 minutes
      Ingredients
      • 400 g smoked salmon or smoked trout
      • 10 pieces of forest honey sage candies
      • 80 ml water
      • 4 tbsp mustard medium hot, in Austria: Etragon mustard
      • 4 potatoes big
      • 80 ml sunflower oil
      • salt
      • pepper
      • nutmeg
      • 1 bunch of chervil
      Servings: servings
      Units:
      Recipe Notes

      ake the smoked salmon out of the fridge, and let it temper.

      Ground the sage candies in the mortar and boil it down with the water until it becomes a syrup.

      Mix the mustard and the candy syrup in a bowl and place it aside.

      Peel the potatoes, coarsely grate them, and season it with salt, pepper and nutmeg. Heat-up the sunflower oil in a pan. Put the potato mixture into the pan and flatten it.

      Brown the potato pancake for 5 minutes with reduced heat, turn them and let them brow to the finish.

      Put the potato pancake on a chopping board and cut out a form of a fir tree.

      Dress the salmon slices as a flower on a plate, add the potato pancake and the forest honey sage mustard. Decorate the mustard with a little chervil and serve quickly.

      About the author

      Leave a Comment

      Your email address will not be published. Required fields are marked *