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Salmon and potato pan

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Ingredients for 2 servings:

  • 500 g potatoes
  • 300 g chicory
  • 400 g salmon
  • 1 onion(s)
  • 200 g whipped cream
  • 2 tbsp mustard, hot
  • ½ bunch chives
  • Salt and pepper, white
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Wash, boil, peel, and dice the potatoes, just like the peeled onion. Trim, wash, and slice the chicory. Heat oil in a pan. Fry the potatoes for 7-8 minutes until golden brown and season with salt and pepper. Rinse the salmon, pat dry, dice, and season with salt and pepper. Add the diced onion to the potatoes and fry for 4-5 minutes, turning occasionally. Add the chicory after 3-4 minutes. Mix the cream with the mustard, stir in, bring to a boil briefly, and season to taste. Sprinkle the dish with chives. A green salad goes very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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