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Steamed Salmon, Spinach, Mashed Potatoes and Horseradish Sauce

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Steamed Salmon, Spinach, Mashed Potatoes and Horseradish Sauce

The perfect steamed salmon, spinach, mashed potatoes and horseradish sauce recipe with a picture and simple step-by-step instructions.

  • 500 g Floury potatoes
  • 200 ml Homemade cashew milk
  • Salt and nutmeg to season
  • ******************
  • 2 tbsp Butter or ghee
  • 1 tbsp Spelled flour
  • 200 ml Homemade cashew milk
  • 1 piece Fresh grated horseradish as big as a thumb
  • 3 tsp Alternatively from the glass, for example
  • Salt and pepper
  • 1 tsp Lemon organic
  • *****************
  • 1 tbsp Coconut oil
  • 1 piece Chopped onion
  • 1 kilogram Fresh spinach leaves
  • ********************
  • Salmon of your choice and taste
  1. Peel the potatoes, wash them and cut them to size, cook with salt in water until they are soft. I keep the cooking water, it can be used for other dishes, here I continued to use it for the sauce. Add the cashew milk * to the potatoes and make a mash out of it, I left it in pieces, season with salt and nutmeg.
  2. Put the ghee in a pan, sweat out the flour in it and add the cashew milk, here it can be thinner. Add the freshly grated horseradish, stir well and add salt and pepper to taste. A few more squirts of lemon to round off.
  3. Sort the spinach, wash and spin dry. Sweat the onion in coconut oil and add the spinach, which will collapse in 2 minutes, season with salt and pepper.

* Cashewmilch

  1. Put the cashew nuts in a blender or other mixer and mix vigorously until a kind of dough sticks to the container and then add a little water or oat milk and mix until creamy. Depending on the thickness of the cashew milk, add more or less water.
  2. The salmon, here I took organic salmon and cook it in the steamer, I thawed the salmon for about 2 hours beforehand.
  3. Arrange the plates, add salt to the salmon, if necessary, I put some butter over the mashed potatoes, little tomatoes tossed in butter and fried parsley on the mash for decoration … it was a very tasty meal, after It was very good all the festive days, before we ate a nice colorful salad – have fun cooking
Dinner
European
steamed salmon, spinach, mashed potatoes and horseradish sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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