Graved Salmon Slice with Pea Horseradish Crust

Cut the Gravert salmon into 1, 5 cm thick slices, lightly flour them and pull them through the beaten egg white. Grate the potatoes on a grater and squeeze well in a kitchen towel to release the liquid. Mix the potato flakes with the freshly grated horseradish. Season the mixture lightly with salt, season with pepper and coat the salmon slices with it. Press the breading well smooth and fry everything together in clarified butter until crispy. The day before, salt and pepper the cucumbers and marinate them in the juice of a lemon and olive oil. Arrange the salmon on top of the cucumbers.

Drink tip: A fresh, young Gros Plant Nantais from the Muscadet region.

Tip: Instead of clarified butter, you can use butter in most cases.

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