Potato Noodles with Smoked Salmon
Ingredients
- For the noodles
- 800 grams starchy potatoes
- salt
- 2 eggs
- 150 grams Pastry flour (plus more for shaping the noodles)
- Nutmeg
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- Also
- 50 milliliters Whipped cream (at least 30% fat content)
- 150 Sour cream
- 2 Tbsps mixed chopped Fresh herbs (z. B. parsley, basil, chives)
- salt
- cayenne pepper
- 1 untreated lemon
- 250 grams sliced Smoked salmon
- Chives (for garnish)
Preparation steps
For the noodles: Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and peel while still hot. Press through a potato ricer. Let cool. Add the eggs and the flour and knead to a smooth dough. Season with nutmeg, salt and pepper. With floured hands shape the dough into finger thick and thumb-long rolls with pointed ends. Add the noodles to a pot of boiling salted water, reduce the heat to low and let stand until tender, about 2 minutes. Have a bowl of cold water ready. Remove the noodles with a slotted spoon or skimmer and place in the cold water. Let stand until cool, then drain well in a colander.
Heat the clarified butter in a skillet, add the cooked noodles and saute, stirring frequently until golden brown. Stir in the cream, the cream fraiche and the chopped herbs and season with salt and cayenne. Simmer 2-3 minutes, stirring all the whi
