Meat Loaf of Wild Rice with Mustard Seeds, Sour Cream & Salmon

Soak the wild rice in water for one night. Sauté the shallot in a saucepan with olive oil, add the celery, mushrooms and the drained long grain rice. Sauté briefly and add 300 ml of water. Season with salt and a sprig of thyme and cook the long-grain rice for about 45 minutes at 180 °C with the lid closed. Then fold in the olive cubes. Allow the rice to cool slightly.

In the meantime, toast the bread cubes in a frying pan without fat until golden brown. Mix the ricotta and egg into the rice mixture.

Add bread cubes and parmesan and form small meat loafs from the mixture. In a frying pan with oil, fry the meat loaves on both sides.

For the mustard sauce, mix honey, tarragon mustard, mustard seeds, 30 ml water, vinegar and chervil thoroughly. Then, using a whisk, leisurely mix in the cooled pressed olive oil until the sauce binds. Season with salt and cayenne pepper.

Season the crème fraîche with a squeeze of lemon juice, a pinch of salt and cayenne pepper.

Cut the salmon into narrow slices. Arrange the wild rice cakes with the salmon, add mustard sauce and sour cream.

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