Summary

Ingredients

• 1 large vegetable onion (s), approx. 250 g
• 300 g salmon fillet (s)
• 200 g potato (s), floury cookin
• 40 g cream
• 1 egg (s)
• Herbs, to taste
• salt and pepper
• nutmeg
• Butter or oil

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Instructions

1. Wash the potatoes and steam for about 25 minutes (depending on the size, the time may have to be adjusted)
2. Peel the vegetable onion, cut in half lengthways and steam for about 10 minutes. Carefully peel off the three outer onion skins from each half. Finely chop about half of the inside of the onion and sauté in butter or oil. Use the rest elsewhere; e.g., for the side vegetables.
3. Peel and mash the potatoes or put them through the potato press, season with salt, pepper and nutmeg and stir with the cream until smooth.
4. Separate the egg and carefully stir the yolks into the mixture.
5. Beat egg whites into snow.
6. Roughly cut half of the salmon fillet, finely dice the rest.
7. Season each onion skin with salt and pepper, insert the coarsely chopped salmon pieces and sprinkle with herbs.
8. The herbs can be chosen seasonally, e.g., tarragon, chervil or parsley, but you can also - depending on your taste, freeze-dried herbs, e.g., Use marjoram.
9. Mix the finely diced salmon pieces together with the steamed onion cubes with the potato mixture, season to taste and fold in the egg whites.
10. Pour the potato mixture into the onion skins.
11. Ferment:
12. 160 ° - 75% humidity 8212; approx. 25 min
13. Serve with spinach.
14. Variation:
15. Use herring fillet instead of salmon fillet and then add beetroot vegetables as a side dish.