Spicy salmon with horseradish-potato gratin and cucumber salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the salmon fillet, dab dry and remove any bones. Cut fillet into 8 slices. Wash the limes thoroughly and dab dry. Set one lime aside. Finely grate the skin of 2 limes and squeeze the juice.

2. 2

   Wash the dill, dab dry and cut finely except for a little to garnish. Sprinkle salmon slices with coarse sea salt, pepper, lime zest and half of the dill. Cover and put in a cool place. Peel, wash and thinly slice the potatoes.

3. 3

   Grease 4 ovenproof baking trays (12 cm Ø) and place the potato slices in the trays in flakes. Sprinkle with salt and a little pepper. Mix cream and horseradish, pour over the potatoes and place the ramekins on the oven rack.

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes until golden brown. Peel and finely dice the onion. Wash parsley, shake dry and chop. Mix vinegar, some salt, pepper and mustard.

5. 5

   Fold in the oil, add parsley, diced onion and the remaining finely chopped dill. Season to taste with sugar. Wash the cucumber, dab dry and slice thinly. Mix the cucumber slices with the vinaigrette and allow to soak well.

6. 6

   Season to taste with salt and pepper before serving. Just before the gratin is ready, heat butter in a large pan. Fry the salmon slices over medium heat for 3-4 minutes while turning. Take out the salmon and dissolve the roasting set with lime juice.

7. 7

   Cut the remaining lime into thin slices. Remove the potato gratin from the moulds and arrange on plates together with the salmon and lime stock. Serve garnished with slices of lime and remaining dill.

8. 8

   Cucumber salad extra.

Nutrition Facts

KCAL
810 kcal

CARBS
28 g

FATS
56 g

PROTEINS
45 g