Stained salmon with potato rösties (for 8-10 persons)

Name: Stained salmon with potato rösties (for 8-10 persons)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 Salmon side (about 1 1/2 kg); 2 TABLESPOONS white peppercorns; 30 g coarse salt; 30 g Sugar; 3 pots dill; 1.5 kg Potatoes; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 9 TABLESPOONS Sunflower oil; 400-500 g ripened cream; 2-3 TABLESPOONS Lemon juice; 4-5 Tsp Salmon caviar; 7-10 Tbsp Dill; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 Salmon side (about 1 1/2 kg)
2 TABLESPOONS white peppercorns
30 g coarse salt
30 g Sugar
3 pots dill
1.5 kg Potatoes
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
9 TABLESPOONS Sunflower oil
400-500 g ripened cream
2-3 TABLESPOONS Lemon juice
4-5 Tsp Salmon caviar
7-10 Tbsp Dill
7-10 Tbsp Cling film

Directions

1
Halve the salmon side crosswise and pull out any small bones. Crush the peppercorns. Mix with coarse salt and sugar. Sprinkle the salmon with the mixture on the meat sides. Pluck and chop dill flags. Sprinkle the salmon sides with the mixture and lay the salmon sides on top of each other (skin outside). Wrap in cling film, place between two work boards and weigh down with tins. Stain in the refrigerator for about 2 days. Turn each morning and evening. Peel, wash and roughly grate the potatoes. Stir in eggs. Season with salt and pepper. Heat 2 tablespoons of oil in a coated pan. Add 4 tablespoons of potato mixture, form into 4 Rösti and fry over a low heat for about 5 minutes, turning. Remove and keep warm. Process the rest of the potato mixture in the same way with 1 tablespoon of oil at a time. Season cream with salt, pepper and lemon juice. Pour the dip into small bowls and garnish with caviar. Cut salmon into thin slices. Serve with Rösties and dip. Garnish with dill
2
With 10 people:
3
2 days waiting period