Salmon with horseradish and potato crust on spinach and salmon slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean, wash and drain the spinach. Peel onions and dice them roughly. Heat 30 g fat in a pot and fry the onions in it. Add the spinach and let it collapse. Dust with flour and let it sweat on.

2. 2

   While stirring, deglaze with cream and bring to the boil briefly. Season to taste with salt, pepper and nutmeg. Cut salmon into 4 slices. Heat the oil in a pan and fry the salmon in it for about 5 minutes on each side. Season with salt and pepper. Fill spinach into a casserole dish and place the salmon slices on top. Drain the potatoes. Add 20 g butter and mash with a potato masher. Heat the milk and gradually add it to the mashed potatoes. Season with salt. Add horseradish and stir in. Fill about half of it into a piping bag with a star-shaped spout and spray it onto the salmon slices.

3. 3

   Add 20 g butter and mash with a potato masher. Heat the milk and gradually add it to the mashed potatoes. Season with salt. Add horseradish and stir in. Fill about half of it into a piping bag with a star-shaped spout and spray it onto the salmon slices. Place the remaining butter as small flakes on the mashed potatoes and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15-20 minutes. Keep the rest of the mashed potatoes warm. Serve the salmon garnished with lemon slices and add the remaining mashed potatoes

Nutrition Facts

KCAL
900 kcal

CARBS
41 g

FATS
61 g

PROTEINS
46 g