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🍽️ Baked fennel stuffed with potatoes and smoked salmon

457 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• salt
• 200 g smoked salmon
• 0.5 bunch dill
• 2 tbsp butter
• 4 tbsp crème fraîche
• 1 tbsp cream horseradish (jar)
• 2 egg yolks
• 4 fennel bulbs
• black pepper (from the mill)
• nutmeg (freshly grated)
• fat (for the baking dish)
• dill tips (for garnish)

Instructions

1. 1. Peel the potatoes and cook them in plenty of salted water for about 20 minutes until tender.
2. 2. Drain the potatoes and press them through a potato ricer.
3. 3. Wash the dill, shake it dry and chop it finely.
4. 4. Cut the smoked salmon into thin strips.
5. 5. Melt the butter and stir in 2 tablespoons of crème fraîche, horseradish and the chopped dill to make a sauce.
6. 6. Season the sauce with salt, pepper and nutmeg.
7. 7. Stir the salmon strips and the egg yolks into the potato mixture.
8. 8. Preheat the oven to 200 degrees Celsius top and bottom heat.
9. 9. Wash the fennel bulbs, remove the hard cores and halve them.
10. 10. Separate 8 large leaf boats from the fennel bulbs.
11. 11. Dice the remaining fennel very finely.
12. 12. Heat sufficient salted water in a pot.
13. 13. Blanch the fennel boats briefly in boiling water (cook briefly in boiling water).
14. 14. Shock the fennel boats by placing them in cold water.
15. 15. Fold the diced fennel into the potato cream.
16. 16. Fill the potato cream into the fennel leaves.
17. 17. Place the stuffed fennel leaves in a greased baking dish.
18. 18. Gratin the casserole on the middle rack in the oven for about 20 minutes.
19. 19. Garnish the casserole with the remaining crème fraîche and dill tips.

Nutrition per serving

• kcal: 457
• Protein: 19 g · Fett/Fat: 30 g · Carbs: 29 g