John Myers
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Lentil Hash Browns with Salmon
The perfect lentil hash browns with salmon recipe with a picture and simple step-by-step instructions.
salmon
- 200 g Salmon fresh
- Salt
- 1 tbsp Berries red
- Olive oil
- 0,5 bunch Dill
Lentil hash browns
- Clarified butter
- 100 g Lentils red
- 200 g Floury potatoes
Dip
- 100 g Creme fraiche Cheese
- 100 g Sour cream
- 0,5 bunch Dill
- Olive oil
- 0,5 tsp Frozen lemon (finely grated)
- Salt and pepper
Decoration
- 1 Pc. Cucumber
- Place the salmon on the cling film. Season with salt and crushed red berries. Chop the dill and coriander and spread over the salmon. Drizzle the olive oil on the salmon, wrap tightly in the cling film and cook for at least 6 hours. marinate. For the rösti lentils in salted water 5 minutes. blanch, drain in a sieve. Peel the potatoes, grate them roughly and squeeze them out with your hands, then dry them lightly with kitchen paper. Mix the lentils with the potatoes. Season to taste with salt and pepper. For the dip, mix creme fraiche and sour cream with salt, pepper and olive oil. Season to taste with lemon. Add dill to taste. Heat the clarified butter in a coated pan. Pour in the lentil mixture in portions and flatten it into small, round pancakes with a palette. Fry the lentil hash browns on both sides until golden. Only then add salt and pepper. Lightly dab the lentil hash browns with kitchen paper after frying (degrease a little). Use a strip peeler to make thin strips of green and cucumber. So that a nest for the dip can be placed on the plate as a decoration. Before serving, remove the herbs from the salmon and serve with a little fresh coriander. Serve with the lentil hash browns and the dip.
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