Salmon Potato Cubes with Horseradish Cream
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
353
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 353 kcal | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24.9 g | (21 %) | ||
| Carbohydrates | 12 g | (8 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the salmon potato cubes
- 500 grams Salmon
- 4 waxy potatoes
- 1 Tbsp Semolina flour
- 2 medium eggs
- Salt peppers
- Pastry flour
- vegetable oil (for frying)
- For the horseradish cream
- 150 grams Crème fraiche
- 50 grams Double cream
- 1 Tbsp grated Horseradish
- 2 Tbsps chopped Dill
- few drops lemon juice
- Salt, peppers
- For garnish
- Dill
Preparation steps
1.
For the salmon potato cubes, cut salmon fillet into bite-size cubes. Rinse and peel potatoes, grate finely and squeeze in paper towels. Mix potatoes and semolina flour. Beat eggs and season with salt and pepper. Roll salmon pieces in flour, dip in egg mixture and roll in potato mixture. Heat oil for frying to 170°C (approximately 340°F) and fry salmon potato cubes in portions until golden brown. Drain salmon potato cubes on paper towel.
2.
For the horseradish cream, mix creme fraiche, double cream, horseradish and dill and season with lemon juice, salt and pepper. For garnish, decorate horseradish cream with dill and serve with the salmon potato cubes.
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