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🍽️ Crispy Hash Browns with Smoked Salmon Salad

425 kcal · 30 min · 4 servings

Ingredients

• 300 g Smoked salmon (in a piece, skinless)
• 2 Spring onions
• 3 sprigs flat-leaf parsley
• 3 tbsp Capers (jar)
• 1 tsp Green peppercorns (jar)
• 1 tsp Mustard
• 4 tbsp White balsamic vinegar
• Salt
• Pepper from the mill
• 1 package (450 g) Rösti squares (frozen)
• 2 Chicory heads
• 5 tbsp Milk
• 75 g Crème fraîche
• 2 tsp Horseradish (jar)
• Chives
• 1 Red onion

Instructions

1. 1. Cut the smoked salmon into slices about half a centimeter thick.
2. 2. Cut the salmon slices into thin strips.
3. 3. Dice the strips into small, even cubes.
4. 4. Wash the spring onions thoroughly.
5. 5. Finely dice the white and light green parts of the spring onions.
6. 6. Rinse the parsley and shake it dry.
7. 7. Pluck off the parsley leaves and chop them finely.
8. 8. Drain the capers and green peppers.
9. 9. Finely chop the capers and green peppers.
10. 10. Mix the salmon, spring onions, parsley, capers, green peppers, mustard, and balsamic vinegar in a bowl.
11. 11. Season the mixture carefully with salt and pepper.
12. 12. Place the covered bowl in the refrigerator.
13. 13. Prepare the hash browns in the oven according to the package instructions.
14. 14. Wash the chicory.
15. 15. Halve the chicory lengthwise.
16. 16. Cut out the hard core of the chicory in a wedge shape.
17. 17. Cut the chicory halves crosswise into finger-thick strips.
18. 18. Whisk the milk, crème fraîche, and horseradish until smooth.
19. 19. Season the dressing mixture with salt and pepper.
20. 20. Rinse the chives and shake them dry.
21. 21. Cut the chives into fine rings.
22. 22. Mix the chives with the chicory.
23. 23. Peel the onion.
24. 24. Slice the onion into very thin rings.
25. 25. Portion the salmon mixture onto the finished hash browns using an ice cream scoop.
26. 26. Garnish the portions with the onion rings.
27. 27. Serve the chicory salad alongside.

Nutrition per serving

• kcal: 425
• Protein: 26 g · Fett/Fat: 24 g · Carbs: 30 g