Salmon tartare on cabbage cakes

Ingredients for 4 servings:

• 200 g smoked salmon (wild salmon)
• 1 can/n sauerkraut (Riesling herb)
• 200 g flour
• 4 eggs
• 250 ml beer (pilsner)
• 1 bunch of chives
• 1 bunch of dill
• 1 shallot(s)
• 1 tsp olive oil
• 2 tbsp butter, clarified
• 1 lemon(s)
• Salt
• pepper
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix flour with a little salt, eggs, and beer. Let the dough rest for 30 minutes. Roughly chop the Riesling cabbage, finely chop the chives, and mix both with the dough. Using a heavy knife, dice the salmon into tiny pieces. Set aside a few dill sprigs for later garnish. Finely chop the dill and shallot and mix with the salmon cubes. Stir in the olive oil and season to taste with a squeeze of lemon, pepper, salt, and sugar. Heat the clarified butter in a pan, form small cakes from the sauerkraut dough, and fry briefly on both sides. Arrange the salmon tartare on top and garnish with dill and a lemon wedge on each side.