Salmon – potatoes – horseradish

Ingredients for 5 servings:

• 700 g salmon fillet(s) in sushi quality
• 1 shallot(s)
• dill
• salt and pepper
• olive oil
• 3 large potatoes, waxy
• 1 egg(s)
• salt and pepper
• nutmeg
• 70 g sugar
• 3 egg yolks
• 350 ml milk
• 150 ml cream
• 200 g horseradish, hot, from the jar
• salt and pepper
• lemon zest

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 10 minutes

from the show “The Perfect Dinner” on VOX from 20.02.2025

For the salmon tartare, cut the salmon into small cubes. Finely dice the shallot and mix with the salmon. Finely chop the dill and add it. Season everything with salt, pepper, and olive oil. Let the tartare sit in the refrigerator for 3-4 hours. For the rösti, peel the potatoes and coarsely grate them. Mix the grated potatoes with the egg, salt, pepper, and a little nutmeg. Drain any excess water from the mixture before frying. Fry the rösti in a pan on both sides until golden brown. For the horseradish ice cream, beat the egg yolks and sugar in a bowl until frothy. Heat the milk, cream, horseradish, and spices in a saucepan without bringing to a boil. Once the mixture is hot, stir in the egg yolk and sugar mixture, stirring constantly. Heat the mixture again, but do not exceed 85°C. When a “rose” forms on the surface when blowing on it, remove the pan from the heat. Let the mixture cool and then pour it into the ice cream maker. Christoph prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 in Saarland, on Thursday, February 20, 2025.