John Myers
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Salmon Tartare on Apple and Celery Hash Browns
The perfect salmon tartare on apple and celery hash browns recipe with a picture and simple step-by-step instructions.
For the tartare
- 250 g Smoked salmon
- 2 Spring onions fresh
- 3 Branches Fresh dill
- 2 tbsp White wine vinegar
- 1 tbsp Lemon juice
- 1 tsp Horseradish canned
- Salt
- Black pepper from the mill
- 2 tbsp Linseed oil
For the apple and celery hash browns
- 250 g Fresh celery
- 2 Apples
- 1 Egg
- 2 tbsp Flour
- Salt
- Black pepper from the mill
Preparation of salmon tartare
- For the tartare, cut the salmon into small cubes. Rinse the dill and pat dry. Wash and clean the spring onions and cut rings. Mix vinegar with lemon juice and horseradish. Season with salt and pepper. withhold the oil. Mix the marinade with the tartare.
Preparation of apple and celery hash browns
- For the rösti, peel, core and grate the apple., Peel the celery, rinse, pat dry and grate. Put the celery and grated apple in a bowl. Mix in the egg and flour. Season with salt and pepper. Melt some clarified butter in a pan. Pour the roasted dough into the pan in portions with a tablespoon, flatten it a little and fry on both sides until crispy.
- Drain the finished hash browns on kitchen paper and keep warm. Spread the salmon tartare on the hash browns and serve.
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