To satisfy your craving for a vacation a little, we at least want to bring a little vacation feeling to your kitchen. Therefore, our chefs share their favourite recipes that you can easily prepare at home.
The latest recipe in our new series was created especially for you by the executive chef at the Wyndham Hannover Atrium Hotel, Corinna Schmidt. Chef Schmidt had gained many years of experience in hotel gastronomy with the renowned Steigenberger group and now brings a breath of fresh air with always new and creative ideas to the kitchen at the Wyndham Hannover Atrium Hotel. For Lent, she has designed a special spring recipe that is easy to prepare and really tasty. Try it out:
Lamb's lettuce with smoked salmon, guacamole and potato chips
For the salad (the quantity depends on the portion size and number of servings):
- lamb's lettuce
- smoked salmon
- egg yolk
- olive oil
- Worcestershire sauce
- lemon juice
- salt and pepper to season
- optional: nuts, pumpkin seeds, cashew or sesame seeds to garnish
For the potato chips:
- 5 medium-sized organic potatoes
- approx. 3 tbsp. organic oil (e.g. rapeseed oil)
- salt and optionally other seasoning according to personal taste (e.g. for sweet pepper or other spiced flavours)
- optional: watercress to garnish
For the guacamole (serves 4):
- 2 red chlli peppers
- 2 small avocados
- 2 garlic cloves
- 2 tbsp. lemon or lime juice
- salt and pepper to season
- optional: parsley or coriander to garnish
- Thoroughly wash the lettuce and spin dry. Mix the egg yolk and mustard with a blender until creamy. Gradually whisk in the olive oil. Season the dressing with salt, pepper, Worcestershire sauce and lemon juice.
- Cut the smoked salmon into stripes and carefully mix with the lamb's lettuce. Divide the portions onto plates and drizzle with the mustard dressing before serving.
- Optionally sprinkle with nuts, pumpkin seeds, cashews or sesame seeds to round off the salad.
Homemade potato chips are quickly and easily made in the oven. Oven-baked chips are considerably healthier than deep-fried ones because they require a significantly smaller amoount of oil.
- Wash and clean the potatoes with a brush if you do not want to remove the peelings. Alternatively: Peel the potatoes.
- Grate or cut the potatoes into thin slices with a sharp knife.
- Mix the oil, salt and other (optional) seasonings in a bowl.
- Brush the potato slices from both sides with the oil mixture. Tip: Be careful with the oil, otherwise the chips will not turn out crispy!
- Oven-bake the chips at 180 °C for approx. 15 minutes until they turn golden.
- Leave to cool and serve garnished with watercress as a salad topping or on an extra plate.
- Wash one of the chilies and pat dry. Cut it in half and remove the seeds. Chop up finely.
- Cut the avocados in half and pit them. Scoop out the pulp and set it aside in a bowl.
- Peel the garlic and mash it with a press.
- Mash the avocados with a fork. Stir in the garlic, chili and approx. 2 tbsp. lemon or lime juice.
- Season with salt and pepper.
- Serve the guacamole in a pretty bowl and garnish with the remaining chilli pepper, finely chopped parsley coriander according to taste. Serve as a dip for the potato chips.
Executive chef Corinna Schmidt and the whole kitchen team at the Wyndham Hannover Atrium Hotel wish you a bon appétit and a wonderful springtime! The staff of the Wyndham Hannover Atrium Hotel is looking forward to welcoming you back to the hotel and spoiling you in person soon.
Editor: Bea Lehofer