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Creamy Dill Potatoes with Fake Salmon

Crispy fish bites and fluffy potato purée with a 50/50 twist.

Crispy fish bites and fluffy potato purée with a 50/50 twist.

  • Cooking time30 minutes
  • Preparation time45 minutes
  • DifficultyMedium
  • Servings10 portions
Dill stewed potatoes
Smokey carrots
  • 1kg peeled carrots
  • 350g coarse salt
  • 60g 12% ethyl alcohol
  • 100 g granulated sugar
  • 200g water
  • 15g liquid smoke
  • 10g light mustard seeds
  • 2 bay leaves
  • Dill and lemon for decoration
Dill stewed potatoes
  1. Melt Flora Unsalted in a saucepan, stir in the flour and dilute with Flora Plant 15% and water while stirring. Simmer for a few minutes while stirring over low heat. Season with salt, white pepper and nutmeg, (a pinch of sugar can also enhance the taste). Keep the sauce warm.
  2. Stir in potato cubes and heat on low temperature. Stir in the dill just before serving. Season with salt and pepper.
  3. Serve with, for example, "smoked" pickled carrot, dill sprig, lemon wedge and green salad.
Smokey carrots
  1. Set the oven to 175C.
  2. Place the carrots on a bed of coarse salt in an ovenproof dish. Bake for about 30 minutes or until the carrots feel al dente.
  3. Bring the mixture to a boil and let cool completely.
  4. Remove the carrots from the oven and wipe off the salt, cut into thinner slices. Place in a ziplock bag with the marinade and leave to marinate for at least a couple of hours or overnight. Serve with dill stewed potatoes, dill and a lemon wedge.
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