Kale vegetables with paprika to salmon ham

Name: Kale vegetables with paprika to salmon ham
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g small waxy potatoes; 7-10 Tbsp Salt; 100 g cleaned kale; 1 (150 g) red pepper; 1 small onion; 1 TABLESPOON Oil; 100 ml Instant vegetable stock; 2 tablespoons (15 g each) Cremefine for refinement; 1 TEASPOON medium hot mustard; 7-10 Tbsp black pepper; 30 g Salmon ham in thin slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g small waxy potatoes
7-10 Tbsp Salt
100 g cleaned kale
1 (150 g) red pepper
1 small onion
1 TABLESPOON Oil
100 ml Instant vegetable stock
2 tablespoons (15 g each) Cremefine for refinement
1 TEASPOON medium hot mustard
7-10 Tbsp black pepper
30 g Salmon ham in thin slices

Directions

1
Peel potatoes, cut in half depending on size and cook in boiling salted water for about 20 minutes. Wash the kale thoroughly. Cook in boiling salted water for 5 minutes. Drain, rinse with cold water and let drain.
2
Clean and wash the peppers and cut them into wide strips. Peel and finely chop the onion. Drain the potatoes and chill in cold water. Drain and let cool off. Heat oil in a coated pan and fry potatoes for 8-10 minutes until golden brown.
3
Cook the last 3 minutes of paprika, take it out. Sauté the kale and onion in the frying fat. Add stock and cook covered for about 10 minutes. Stir the cream with mustard. Add potatoes and bell peppers to the kale, season to taste with salt and pepper.
4
Spread the smoked salmon on top. Serve with mustard cream.