Cooking with Hurom HZ Slow Juicer!
Smoked salmon steak on herb and potato platters with horseradish foam

Ingredients 1 person:

smoked salmon steak
3 potatoes peeled
1 onion
1 teaspoon of horseradish cream
50 ml of cream
Bunch of parsley and dill
some vegetable oil
Salt pepper

Preparation:

1. Put the salmon steak in the oven at 80 ° C to temper.
2. Put some dill and parsley aside as a garnish
3. Peel the onion and cut everything with the potatoes into pieces large enough to fit in the Hurom Slow Juicer.
4. Now put the herbs with the onion and the potatoes in the juicer.
5. Now take the potato-herb dough, add some liquid from the juicing process and some starch that has accumulated on the bottom with salt and pepper into the potato mass and knead everything well.
6. Now put some oil in a heated pan or grill plate. Shape three potato platters of roughly the same size from the mixture and fry them on both sides for about 3 minutes.
7. At the same time, put some of the juice with the horseradishin and cream in a small saucepan and heat it up.
8. Season the sauce with salt and froth up with a stick mixer.
9. Place the potato platters in the middle of a plate. Place the warmed salmon steak on top. Nap the foam around it, quartered radishes and add some parsley and dill as a garnish.