Kassel salmon for the buffet

Ingredients for 1 servings:

• 1 kg Kasseler (Kasseler salmon)
• 150 g shallot(s)
• 2 garlic cloves
• 100 g carrot(s)
• 100 g leek
• 75 g parsley root(s)
• 75 g celeriac
• 30 g tomato(s), dried, alternatively tomato paste
• 30 g ginger root
• 40 ml soy sauce, dark, naturally brewed
• 500 ml vegetable broth or vegetable stock, unsalted
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• 2 bay leaves, dried
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

served in thin slices as finger food or hot or cold with all kinds of salads

Clean and roughly chop the shallots, garlic cloves, and vegetables, and set aside for a moment. Wash the smoked pork and pat dry with kitchen paper. Brown the meat all over in a greased roasting pan, remove from the pan, cover, and keep warm. Fry the roughly chopped root vegetables in the frying fat, stirring frequently, until they begin to brown. Stir in the paprika and sauté. Then pour in the stock and soy sauce, add the peppercorns and the chopped bay leaves, and mix to combine. Place the roast on the bed of vegetables and insert a core temperature thermometer into the center of the meat. Place the uncovered roasting pan on the middle shelf of an oven preheated to 180°C using top/bottom heat and close the oven. Cook the smoked pork for about 50-60 minutes, until the core temperature reaches 55-60°C. The meat is then cooked pink and, once cooled, can be cut into thin slices for the buffet.