Graved salmon with horseradish cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Halve the salmon crosswise and pull out any bones. Crush peppercorns in a mortar and mix with coarse salt and sugar. Sprinkle the mixture on the meat side of the salmon. Wash the dill, shake dry and chop finely. Sprinkle the salmon sides thickly with the mixture. Place both pieces of salmon on top of each other so that both skin sides are on the outside.

2. 2

   Wrap tightly in foil and place between two boards. Weigh down with tins and chill for about 2 days. Turn each morning and evening. Defrost puff pastry at room temperature. Cut out figures from each board (e.g. fir trees, bells, etc.). Place on a baking tray lined with baking paper. Whisk the egg and brush the puff pastry with it. Sprinkle some cookies with poppy or sesame seeds. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove and let cool off. Whip cream until stiff, fold in horseradish.

3. 3

   Place on a baking tray lined with baking paper. Whisk the egg and brush the puff pastry with it. Sprinkle some cookies with poppy or sesame seeds. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove and let cool off. Whip cream until stiff, fold in horseradish. Pour into a piping bag with star-shaped spout. Cut salmon in thin slices from the skin and spread on plates. Spray one tuff of cream on each plate. Spread cranberries on the cream. Garnish with dill. Add the puff pastry biscuits

4. 4

   Pour into a piping bag with star-shaped spout. Cut salmon in thin slices from the skin and spread on plates. Spray one tuff of cream on each plate. Spread cranberries on the cream. Garnish with dill. Add the puff pastry biscuits

5. 5

   48 hours waiting time

Nutrition Facts

KCAL
560 kcal

CARBS
20 g

FATS
39 g

PROTEINS
30 g