Zucchini tartar with gravlax

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 package of gravlax
• 50 g breadcrumbs
• 1 egg(s)
• ½ tsp sea salt
• 1 pinch(s) of pepper
• 100 ml olive oil
• 10 small tomatoes
• 1 bunch of basil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Cut the zucchini into slices about 1 cm thick. Sprinkle with salt and let stand for about 10 minutes. Then pat off any excess water with kitchen paper. Crack the egg and mix it with the remaining salt (use the salt carefully; add more later if necessary) and a pinch of pepper. Place the breadcrumbs in another plate. Coat the zucchini slices in breadcrumbs like a cutlet and fry in olive oil until golden brown. Place on another kitchen paper and let it absorb any excess fat. Then roll the gravlax into small rolls and place them on top of the zucchini slices. Serve with the baby tomatoes and basil and enjoy. It’s also delicious eaten cold and makes a great addition to a party buffet.