Recipe “Salmon salad with exotic fruits and hash browns” | NDR.de – Guide


Ingredients for the salad:

If possible, buy the salmon fillet skinless or remove the skin before processing. Remove the gray areas of fat and remaining bones. Wash the fillet, dry well and cut into bite-sized pieces.

Peel the mango and persimmon and dice the flesh. Halve the avocado lengthways, then remove the stone and scoop out the flesh from the skin and dice as well. Wash and dry the dill and chop roughly with scissors. Put all ingredients in a bowl.

Clean and finely slice the spring onions. Place in a bowl and stir in the soy sauce and the oils and vinegars. Leave for about 15 minutes. Then mix the vinaigrette with the salmon, fruit and avocado. Season carefully with a little salt (the soy sauce is already salty), pepper and lime juice.

Ingredients for the rosti:

Peel the potatoes and use a grater to grate them into coarse chips. Place the potato shavings in a tea towel. Twist in the cloth and squeeze the liquid out of the potatoes.

Melt the clarified butter in a coated pan. Spread the grated potatoes on the bottom of the pan and press down lightly. Season with salt, pepper and nutmeg. Fry over medium-high heat until the underside is well browned and firm. Turn the hash browns over and fry on the other side until golden brown. The roasting time is at least 10 minutes. Important: the pan must not be too hot, otherwise the surface will burn before the potato mixture is cooked inside. Finally sprinkle thyme leaves over the hash browns to taste.

READ
Recipe for tarte flambée as in the Straußwirtschaft

Divide the rösti into pieces and serve with a good portion of salmon salad.

Salmon salad with exotic fruits and hash browns arranged on a plate.  © NDR Photo: Florian Kruck

THE! | broadcast date | 11/25/2022

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Salmon salad with exotic fruits and hash browns arranged on a plate.  © NDR Photo: Florian Kruck
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