Smoked salmon with rösti and 3 sauces

Ingredients for 4 servings:

• 200 g smoked salmon
• 2 limes
• 2 potatoes, waxy
• 40 ml sunflower oil or olive oil
• salt and pepper
• nutmeg
• 160 g frisée lettuce, cleaned
• Dressing to taste
• 1 cup sour cream
• 1 cup crème fraîche
• 1 tbsp lemon juice
• salt and pepper
• e.g. chives or dill, finely chopped
• 2 ½ tbsp coarse mustard
• 2 ½ tbsp mustard, medium hot
• 2 tbsp orange juice
• 180 g mayonnaise
• 2 tbsp honey
• 250 ml Cremefine
• 2 tbsp horseradish, hot
• ½ tbsp lemon juice
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Prepare the sauces and chill in the refrigerator. They can also be prepared the morning or the night before. For the chive or dill sauce, combine everything and season to taste. For the honey and mustard sauce, combine everything and season to taste. For the horseradish foam, whip the Cremefine until stiff peaks form, fold in the remaining ingredients, and season to taste. Peel the potatoes and grate them thinly, as for carrot salad. Season with salt, pepper, and nutmeg. Heat the sunflower oil in a frying pan and add small portions (1 tbsp) of the potato mixture, pressing them flat. Fry the rösti over reduced heat – do not allow them to overbrown – wait until a golden crust forms and the rösti can be easily removed, then turn them over and finish cooking. Place the rösti on kitchen paper and keep warm in a lukewarm oven at around 60°C until ready to serve. Divide the sauces between small bowls. Arrange the salmon slices on plates, cut the limes into approximately 0.5 cm slices, and place them next to the salmon. Dress the salad with a dressing of your choice and place on the plates. Finally, place the warm rösti (2 per person) on the plates and serve.