Spicy salmon with horseradish-potato gratin
60 mins
60 mins
Ingredients
- 600-700 g Salmon fillet
- 2 Organic limes
- 1 collar Dill
- 1 TEASPOON coarse sea salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 750 g Potatoes
- 2 TABLESPOONS Butter
- 150-200 g Whipped cream
- 50 g Bavarian horseradish, grated
Directions
- 1
Wash the salmon, dab dry and cut into 8 thin pieces. Wash and dry the limes and grate the peel. Wash the dill. Put some stems aside for garnishing, chop the remaining dill finely.
- 2
Season salmon with sea salt, pepper, lime zest and dill. Cover and chill for 1 hour.
- 3
Peel and wash the potatoes and slice them into thin slices. Grease 4 small fireproof moulds or one large mould. Layer the potatoes like roof tiles. Mix cream and horseradish, salt and spread on the potatoes.
- 4
Bake in the preheated oven at 200 degrees (fan oven 175 degrees, gas mark 3) for about 45 minutes.
- 5
Squeeze the limes. Heat 2 tablespoons of butter in a frying pan. Fry the salmon on each side over medium heat for about 3 minutes. Add lime juice and season to taste. Serve everything. Garnish with lime and remaining dill.
- 6
Tip: Serve the dish with cucumber salad, for example. A well-chilled white wine goes well with it.
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