John Myers
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Hamburg Tapas Hapas
The perfect hamburg tapas hapas recipe with a picture and simple step-by-step instructions.
- 500 g Potato
- 6 Pc. Dried tomatoes
- 4 Pc. Clove of garlic
- 2 bunch Spring onion
- 300 g North Sea Crabs
- 10 Pc. Scallops
- 5 Pc. Herring fillet
- 1 Pc. Onion
- 1 Pc. Lemon
- 10 Pc. Pumpernickel thalers
- 3 disc Salmon Gravaved
- 20 g Tomato paste
- 2 Pc. Eggs
- 3 tbsp Olive oil
- Salt and pepper
Labskaus
- Boil the potatoes until soft, let them evaporate and mash. Put the potato mixture in a pan with the oil, add minced garlic (2 cloves), small dried tomato pieces + tomato paste. Mix and season with salt and pepper. For a mini fried egg, use a syringe to add egg white to a hot pan, shortly afterwards pull up egg yolks with a syringe and splash on top. Salt. When the edge turns brown, take it out of the pan and place on kitchen paper. Place the mini fried egg on the Labskaus.
North Sea shrimps in garlic and lemon jus
- 2 Sweat the garlic cloves and the finely chopped spring onions in oil. Pour in the lemon juice at the end. Let the crabs sweat for 1 minute. Season to taste with salt and pepper.
Smoked fish on black bread crostini
- Chop the smoked fish and mix with crushed black pepper. Fry the Pumpernickel Taler in olive oil over medium heat until lightly crispy. Remove from the pan and place on kitchen paper for a moment. Cover the thalers with the fish.
Gravlax salmon & herring tartare
- Sweat a clove of garlic in a pan. Add the scallops. Salt and pepper. Place the mussels in the serving dish. Cut the salmon into thin strips and place over the mussels. Drizzle with a little frying oil. Chop 1 onion very finely and sweat it in the oil until it is translucent. Chop the herring and mix with the onion mixture. Season to taste with pepper.
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