John Myers
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Potato and Celery Soup with Salmon Tartar and Grated Cakes
The perfect potato and celery soup with salmon tartar and grated cakes recipe with a picture and simple step-by-step instructions.
For the soup:
- 2 piece Onions
- 1 piece Clove of garlic
- 350 g Floury potatoes
- 300 g Fresh celery
- 400 Milliliters Whipped cream
- 800 Milliliters Vegetable broth, of course
For the potato pancakes:
- 350 g Potatoes
- 20 g Butter
- 1 piece Egg
For the salmon tartare:
- 400 g Salmon fillet
- 2 tablespoon Lime juice
- 1 piece Onion
- Dill
- 1 tablespoon Olive oil
- Salt and pepper
- Finely dice the onions and garlic, peel and dice the potatoes and celery. Heat the butter in a pan and sweat the potatoes and celery in it. Add the vegetable stock and cream and simmer over a low heat for about 30 minutes.
- In the meantime, for the salmon tartar, cut the smoked salmon into very fine cubes and finely chop an onion. Mix everything in a bowl, add lime juice, salt and pepper, stir everything well and then cover.
- For the potato batter, peel the potatoes and grate them finely. Add an egg and some flour to thicken. Mix everything into a dough, season with salt and pepper. Then put the dough in a cool place.
- At the end of the cooking time, foam the soup with a hand blender, season to taste and add some cream if necessary. Now warm up the soup and bake 5 cakes from the potato batter in oil. Put these on a plate and serve the salmon tartar on top. Garnish the fish with dill. Arrange the celery soup in a pre-warmed cup or glass bowl and add some whipped cream. Serve with the potato fritters and tartare.
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