Baked Fennel Stuffed with Potatoes and Smoked Salmon
Ingredients
- Ingredients
- 500 grams floury potatoes
- salt
- 200 grams smoked Salmon
- ½ bunch Dill
- 2 Tbsps butter
- 4 Tbsps Crème fraiche
- 1 Tbsp Horseradish cream (from a jar)
- 2 egg yolks
- 4 Fennel bulb
- freshly ground peppers
- Nutmeg (freshly grated)
- Fat (for the baking dish)
- Dill (for garnishing)
Preparation steps
Peel potatoes and cook in salted water until tender for about 20 minutes. Drain and press through a potato ricer. Rinse dill, shake dry and chop finely. Cut salmon into thin strips. Melt butter and mix with 2 tablespoons of crème fraîche, horseradish and dill. Season with salt, pepper and nutmeg. Mix together with salmon, egg yolks and potatoes.
Rinse and dry fennel bulbs, halve and remove stalks in a wedge shape. Separate 8 leaves and set aside, dice the rest finely. Boil salted water in a saucepan and blanch fennel leaves briefly. Drain. Combine diced fennel with potato mixture and place mixture into fennel leaves. Place into a greased baking dish and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Garnish with remaining crème fraîche and dill. Serve.
