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Pulled salmon on cauliflower carpaccio
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 251
  • Fat about 19g
  • Carbohydrates about 5g
  • Protein about 12g
This is needed
This is needed for 4 people
Cauliflower
  • 1 cauliflower (approx. 600 g)
Sauce
  • 1 tbsp butter
  • 2 tsp mild curry powder
  • 0.25 dl vegetable bouillon
  • 50 g crème fraîche
  • 2 tbsp white almond cream
  • 0.25 tsp salt
To serve
  • 1 smoked salmon
  • 25 g almond slivers, roasted
  • 25 g caper berries, drained
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And that's how it's done
And that's how it's done
Cauliflower
Wrap the cauliflower in foil, place on a baking tray.
To roast
Approx. 40 mins. in the oven preheated to 220°C (convection). Remove from the oven, leave to cool.
Sauce
Heat the butter in a pan until it foams and smells nutty. Add the curry and cook briefly. Pour in the stock. Add the almond butter and mix well. Mix in the crème fraîche, season with salt.
To serve
Cut the cauliflower into thin slices, arrange on a platter. Drizzle with a little sauce. Pull apart the salmon using two forks, place on top of the cauliflower along with the almonds and caper berries, serve with the remainder of the sauce.