Trout Tartare, Apple and Radish Salad with Westphalian Fritters

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 85 kcal


Trout tartare

  • 400 g Smoked trout fillet without bones
  • 200 g Gherkins
  • 1 Onion
  • 80 g Sour cream
  • Lemon juice
  • Salt
  • Dill

Apple radish salad

  • 120 g Radish
  • 1 Tart apples
  • 1 Onion
  • 120 g Cucumber
  • 100 g Sour cream
  • Butter
  • Salt
  • Pepper
  • Lemon juice

Westphalian potato fritters

  • 500 g Freshly peeled potatoes
  • 2 Onions
  • 1 Egg
  • 2 tbsp Flour
  • Salt
  • Pepper


Trout tartare

  • Cut the trout fillet, the pickles and the onion into small cubes. Then mix with the sour cream, a little lemon juice, salt and chopped dill.

Apple and radish salad

  • Remove the seeds from the cucumber and cut the cucumber into thin slices. Also cut the radishes and the apple into small strips.
  • Dice the onion and sauté in butter. Then add the other ingredients and toss briefly.
  • Add sour cream and season with salt, pepper and lemon juice. Then chill the salad.

Westphalian potato fritters

  • First peel the potatoes and onions and grate them raw. Add egg and flour and season with salt and pepper. Then fry in hot fat until golden brown.


Serving: 100gCalories: 85kcalCarbohydrates: 8.2gProtein: 6.4gFat: 2.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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