Salmon with herb cream cheese in a rösti coating

Ingredients for 2 servings:

• 250 g salmon
• 1 pack of Rösti
• 1 pack of herb cream cheese
• some oil for frying
• 1 pack of lamb’s lettuce
• some olive oil
• some balsamic vinegar
• some tomatoes
• 1 baguette(s)
• herb butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

with homemade herb baguette and lamb’s lettuce

Thaw the salmon and rösti. In the meantime, prepare the herb baguette. Cut the baguette into slices, spread with herb butter, and place on a baking sheet. Once the salmon has thawed, rinse it briefly under running water, then pat dry with some kitchen paper and place on a plate. Tear the rösti into small pieces (not too small!). Spread a thick layer of cream cheese on one side of the salmon and then coat it with rösti pieces. Then turn it over and spread the other side with cream cheese and coat it with rösti pieces. Now the herb baguette slices can be baked in the oven at around 200°C (400°F) for 8-10 minutes. At the same time, heat enough oil in a pan and fry the breaded salmon until crispy. Don’t set the temperature too high, as the thick coating will increase the cooking time for the salmon, but the rösti will brown very quickly. While the fish is frying in the pan, wash the lamb’s lettuce and tomatoes, dress the salad with oil, vinegar and spices and serve both as a side dish with the herb baguette.