Salmon Tartare and Trout Cream on Small Hash Browns

Hash browns

• Wash, peel and roughly grate the potatoes. Mix the potatoes with the egg yolk and cornstarch. Season the mixture well with salt and pepper. Heat the clarified butter in a large, coated pan, add the potato mixture in portions (approx. 1 tbsp) to the pan and bake the hash browns on each side until golden brown and crispy. Makes about 12 hash browns.

salmon tartare

• Cut the smoked salmon into small cubes. Squeeze the juice of the lime half. Peel the spring onion and cut into small pieces. Mix the salmon with 1 tbsp lime juice and chopped spring onion. Season with salt and pepper.

• 6 Make a salmon tatar tower. For each 1 tower, place a small portion ring (approx. 3 cm Ø) on a large plate and fill three quarters full with tartare. Put some crème fraîche on top and smooth out. Carefully pull off the ring. Place 1 salmon tatar tower on each of the hash browns.

Trout cream

• Wash arugula and shake dry, leave some leaves for decoration, chop the remaining leaves very finely and stir with the olive oil. Spread on the rösti slices.

• Set aside a small piece of trout for decoration. If necessary, debone the remaining trout and puree with cream cheese, sour cream and wasabi paste, season with salt and pepper. Spread on the rocket hash browns, top with a little rocket and a small piece of trout and sprinkle with the pink pepper.