Smoked Organic Salmon on Crispy Potato Carpaccio

Remove the skin from the potatoes and slice them into 2.5 millimeter slices. Spread a small coated frying pan with potato slices and roast in olive oil until crispy.

Reduce orange juice by half, strain through a sieve, and mix in the orange blossom honey and olive oil. Season strongly with salt and freshly ground pepper. Clean and rinse the lettuce leaves.

Warm the potato carpaccio in the stove at 200 °C.Marinate the lettuce leaves with the orange vinaigrette. Place the potato carpaccio in the center of the plate, place the salmon slices on top. Garnish with the marinated lettuce leaves and orange fillets.

The right wine for the entrée Ingo Swoboda’s wine recommendation: “Every wine has a hard time with smoked salmon. But a rustic, simple Chasselas from Baden – which does not have so much acidity : is an interesting vinological partner. A strong, full-bodied Franconian Silvaner – dry, please – also manages to counterbalance the “fat” salmon.” Other recipes of the menu Main course: Larded monkfish with garlic Dessert: Warm panettone cake

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