John Myers
Contents
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Ingredients
Salmon fillet:
- 250 g 1 package of skinless salmon fillet frozen 2 pieces
- 2 tbsp Lemon juice
- 2 big pinches Coarse sea salt from the mill
Beetroot salad:
- 200 g Beetroot, cooked and peeled
- 1 tbsp Greek style yogurt
- 1 tbsp Light rice vinegar
- 0,5 tsp Sugar
- 0,5 tsp Salt
Potato waffles:
- 300 g Potatoes
- 1 tsp Salt
- 1 tsp Whole caraway seeds
- 1 tsp Ground turmeric
- 75 ml Milk
- 25 g Butter
- 38 g Flour
- 0,25 tsp Baking powder
- 1 Egg
- 0,5 tsp Salt
- 1 tbsp Freshly grated horseradish
- 1 tbsp Sunflower oil
Serve:
- 2 Discs Lemon
- 2 tbsp Cream horseradish from glass
Instructions
Salmon fillet:
- Let the salmon fillet thaw and drizzle with lemon juice (2 tbsp). Heat sunflower oil (1 tbsp) in a pan and fry the wild salmon fillets on both sides for about 2 minutes. Finally, season with coarse sea salt from the mill (1 big pinch each).
Beetroot salad:
- Cut the beetroot first into slices and then into strips. Mix the beetroot strips with the Greek style yogurt (1 tbsp), light rice vinegar (1 tbsp), sugar (½ teaspoon) and salt (½ teaspoon) and let it steep for a few minutes.
Potato waffles:
- Wash the potatoes, boil them in salted water (1 teaspoon salt), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain, peel and press through the potato press. Add milk (75 ml), butter (25 g), flour (38 g), baking powder (½ teaspoon), 1 egg, freshly grated horseradish (1 teaspoon) and salt (½ teaspoon) and work everything into a thick waffle batter. Heat the waffle iron (here: Belgian waffle iron), brush with sunflower oil, pour in half of the batter and bake 2 yellow-brown potato waffles. Do the same with the second half.
Serve:
- Divide the salmon fillet, beetroot salad and potato waffles on 2 plates and garnish with cream horseradish (1 tbsp) and a lemon wedge, serve.
