Smoked Salmon Fritters Wrapped in Horseradish with Vogerlsalat…

Beet chutney: Rinse and peel beet and cut into small cubes.

Also peel and finely dice shallots and ginger.

Halve chili pepper lengthwise, remove seeds and cut into thin strips. Heat the canola oil in a saucepan. Sauté the diced shallots, ginger, beet and chilli in it. Fold in the honey, extinguish with the red wine vinegar and beet juice and simmer on a low heat for approx. 15 min.

Season the chutney with salt, pepper and chili and thicken with a little cornstarch. Now cool.

Salmon fritters: Separate the eggs. Mix yolks, flour, horseradish paste, salt and sparkling wine until smooth. Whip the egg whites with a pinch of salt until stiff and fold in gently. Cut the smoked salmon into bite-sized cubes, turn in flour to the other side, pull through the batter and finish baking in hot oil until golden brown and crispy. Drain on kitchen roll.

Lettuce: Clean the lettuce, rinse thoroughly and spin dry, then marinate with salt, pepper, vinegar, chili, macadamia nut oil and olive oil. Add the chopped macadamia nuts, mix well and arrange on plates together with the fritters and chutney.

Sour cream: Mix sour cream with pepper, salt, milk and wasabi until creamy and drizzle on the lettuce and chutney.

Smoked salmon fritters coated in horseradish with Vogerlsalat and sour cream foam on red

Related Recipes:

Salmon Dumplings in Lemon SauceBone salmon with tweezers, cut into thin strips, dice and leave to cool for 10 min. Grind the cold salmon... Plum Chutney(*) for 3 jam jars 1. rinse and pit the plums. Remove the peel from the ginger and chop into small cubes... Salmon Tartar and Smoked Trout Tartar with Potato Chips and VogerlsaladSalmon tartare: Cut the salmon fillet into very small cubes and season with salt, pepper and coriander from... Tofu with Plum ChutneyFor the tofu with plum chutney, first prepare the chutney: Wash the plums, remove the stone and cut into... Cream of Horseradish Mousse Wrapped in Smoked SalmonFor the cream and horseradish mousse wrapped in smoked salmon, smooth out a terrine mold with plastic wrap and... Steamed Pork Tenderloin with Potato Gnocchi and Pumpkin Vanilla ChutneyFor the Steamed Pork Tenderloin with Potato Gnocchi and Pumpkin-Vanilla Chutney, trim the pork tenderloin and... Currant ChutneyFor the currant chutney, rinse the currant in cold water and shake dry. Pluck the berries from the stems with... Home Pickled Salmon Trout with Parsnips and Horseradish MousselineFor the home-pickled salmon trout with parsnips and horseradish mousseline, first cover a baking tray with... Salmon PicklingFillet the salmon and pull the husks (small bones). The skin remains on. Mix 2 parts salt and 1 part sugar (1... Stuffed Sole FilletsPeel the shallots. Place the shallots (2) in a saucepan with the white wine and water. Add bay spice...