Salmon with horseradish and potato topping

Ingredients for 4 servings:

• 1 kg potatoes
• 1 kg leek
• 750 g salmon
• 150 g milk
• 75 g butter
• 25 g flour
• 20 g cheese (Gouda), grated
• 2 tbsp lemon juice
• 1 egg(s)
• 100 g whipped cream
• 3 tsp horseradish
• 1 egg yolk
• 8 cherry tomatoes
• salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes and cook for about 25 minutes. Then puree them. Cut the salmon into 8 pieces and drizzle with lemon juice. Then season with salt and place on a baking sheet lined with baking paper. Heat the milk and 25g butter. Mix the egg with the horseradish and stir into the potatoes along with the warmed milk. Stir in the flour and season with salt and nutmeg. Fill the mixture into a piping bag with a star nozzle and pipe it onto the salmon in a spiral shape. Bake in a preheated oven at 200°C (convection oven) for about 25 minutes. Trim the leek, cut it into rings, and fry in 40g melted butter for about 14 minutes. Season with salt and pepper and finally add the cream (reserve 1 tablespoon of cream!). Wash the cherry tomatoes, halve them, and season them. Sprinkle with cheese and spread the remaining butter on top. After 15 minutes of baking, add the tomatoes. Whisk the egg yolk with the reserved tablespoon of cream and, after baking, brush it over the purée. Arrange on plates and serve hot.