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Ingredients
Smoked Salmon and Potato Stuffed Fennel
- Ingredients
- 400 grams starchy potatoes
- salt
- ¼ bunch Dill
- 150 grams Smoked salmon
- 2 Tbsps butter
- 4 Tbsps Crème fraiche
- 1 Tbsp Horseradish cream (from a jar)
- freshly ground peppers
- Nutmeg
- 4 Fennel bulb
- Fat (for the baking dish)
- Dill (for garnish)
Peel the potatoes, rinse and boil in salted water for about 30 minutes or until soft. Drain and press through a potato ricer. Wash the dill, shake dry and chop. Cut the salmon into thin strips and add to the potatoes. Melt the butter and mix with 2 tbsp crème fraîche, horseradish and dill. Add salt, pepper and nutmeg and stir together with the potato mixture.
Preheat the oven to 200°C (approximately 400°F).
Rinse the fennel bulbs, trim, cut in half and remove the stalk in a wedge shape. 8 Blattschiffchen separated from the tubers. Dice the remaining finely. In a saucepan, bring salted water to a boil and blanch the fennel bulbs briefly. Drain well. Add the diced fennel with the cream of potato and fill fennel bulbs with the mixture. Place in a greased casserole and bake on the middle rack in for about 20-25 minutes. Garnish with remaining creme fraiche and dill.