Summary

Ingredients

• 200 g smoked salmon
• 2 lime (s)
• 2 potato (s), waxy
• 40 ml sunflower oil or olive oil
• salt and pepper
• nutmeg
• 160 g Frisée salad, cleaned
• Dressing to taste

For the sauce: (chives or dill sauce)

• 1 cup sour cream
• 1 cup crème fraîche
• 1 tablespoon lemon juice
• salt and pepper
• Chives or dill, finely chopped

For the sauce: (honey mustard sauce)

• 2 ½ tablespoon mustard, coarser
• 2 ½ tablespoon mustard, medium hot
• 2 tablespoon orange juice
• 180 g mayonnaise
• 2 tablespoon honey

For the sauce: (horseradish foam)

• 250 ml cremefine
• 2 tablespoon horseradish, hotter
• 0.5 tablespoon ½ lemon juice
• salt

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Instructions

1. Prepare the sauces and chill in the refrigerator. They can also be prepared in the morning or the evening before.
2. For the chive or dill sauce, combine everything and season to taste. For the honey-mustard sauce, put everything together and season to taste.
3. For the horseradish foam, beat the Cremefine until stiff, fold in the other ingredients and season to taste.
4. Peel the potatoes and grate them thinly, as for carrot salad. Season with salt, pepper and nutmeg. Heat the sunflower oil in the frying pan and put in small portions (1 tablespoon) of the potato mixture and press flat.
5. Fry the hash browns on reduced heat - do not let them get too brown - wait until a golden crust forms and the hash browns can be easily loosened, turn and fry to the end. Place the hash browns on paper towels and keep them warm in the lukewarm oven at approx. 60 ° C until serving.
6. Divide the sauces in bowls. Arrange the salmon slices on plates, cut the limes into slices of approx. 0.5 cm and place them next to the salmon. Arrange the salad with a dressing to taste and place on the plates. Finally, put the warm hash browns (2 per person) on the plates and serve.