Matjes Tartare on Potato and Apple Thalers

Herring tartare:

1. Dice the matjes. Peel the onion, dice finely. Drain the cucumber and dice as well. Wash the tomatoes, scrape out the entire inner workings, dice the pulp. Chop the capers through a little. Mix everything in a larger bowl with sour cream, cream horseradish and mustard and season with sugar to taste. Salt only after tasting beforehand. It depends on the saltiness of the matjes. Let the tartar steep for at least 1 hour.

Potato Thaler:

1. Preheat the oven to 80 °. Peel and grate the potatoes and squeeze out a little in a cloth. Mix with egg in a bowl, season with pepper and salt and divide into 4 portions. Heat the clarified butter in two pans and fry a large thaler in each. Put in the oven to keep warm and bake the next 2 thalers.

Apples:

1. While the thalers are frying, wash the apples well, dry them and cut into 10 thin slices. Cut out the core from the middle, cut it in half and gently cook in the butter in a pan over medium heat. You shouldn’t get a tan.

Serving:

1. Place the potato thalers on a plate, always place 5 halves of the apple slices in a circle and arrange the tartar in the middle. Garnish with caper apples and tomatoes and ……….. let taste ………..

Epilogue:

1. Actually, the apple should be raw in the tartare. Since someone who also eats has an apple allergy, but they can tolerate it cooked and I didn’t want to leave it out, I decided to cook it lightly and serve it separately.