John Myers
Ingredients for 2 servings:
- 80 g lamb’s lettuce
- 2 tbsp grainy mustard
- 1 tbsp honey
- Salt
- 1 tbsp apple cider vinegar
- 4 tbsp oil
- ½ bunch parsley, flat
- 1 sachet of mashed potato powder (94.5 g)
- 2 eggs, size M
- 2 tbsp flour
- nutmeg
- 2 tbsp clarified butter
- 100 g smoked salmon
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
With smoked salmon
1. Trim, wash, and spin dry the lamb’s lettuce. 2. Vigorously mix the grainy mustard, honey, salt, apple cider vinegar, and oil. Finely chop the leaves from the flat-leaf parsley. 3. Prepare the mashed potato powder according to the package instructions. Mix with the parsley, eggs, flour, salt, and nutmeg. Form into 6-8 patties and fry in a large non-stick pan with hot clarified butter for 3-4 minutes on each side over medium heat. Drain on kitchen paper. 4. Toss the lamb’s lettuce with the vinaigrette. Serve the potato patties with sliced smoked salmon and the salad. Per serving: 23 g protein, 47 g fat, 50 g carbohydrates = 727 kcal (3043 kJ)
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