John Myers
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Trout Tartare, Apple and Radish Salad with Westphalian Fritters
The perfect trout tartare, apple and radish salad with westphalian fritters recipe with a picture and simple step-by-step instructions.
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.
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