Zucchini Potato Taler with Salmon Tartare, Fresh Herbal Quark and Dill

First the herb quark is prepared. It is best for this to brew for 24 hours, as only then does it develop its full flavor. Put the low-fat quark and sour cream in a bowl. Peel the garlic clove and press through a garlic press and add to the mixture. Cut the chives into small pieces (not too small) and also add to the mixture. Cut the parsley very finely and add it too. Now stir everything vigorously. Then season with salt and (a small pinch) pepper. When the taste is right, close the bowl and place in the refrigerator. Let it steep for 24 hours, take it out of the refrigerator at least 1 hour before serving so that it is not too cold.

For the thalers, potatoes are peeled and grated first. After that, the zucchini are grated. Mix everything and season with salt. Add an egg and at least 3 tablespoons of flour. Stir everything. The salt draws a lot of water, so drain the mixture in a sieve. Tallow dough must not be too watery, otherwise frying will be quite difficult. After "dehydrating" season with salt, pepper and a little nutmeg.

Then heat some sunflower oil in a pan. When the fat is hot enough, form a coin with two tablespoons (metal circles make it easier). Fry on each side until nicely browned. Frequent shaking of the pan prevents it from burning. Please do not deep-fry thalers, so use little oil.

When two (or more) thalers are ready, remove them and place them on kitchen paper to reduce the fat a little. Then arrange the taler on a plate, cut a slice of salmon as small as possible (tartare) and arrange as a pile on the taler. Put the herb quark in a small bowl, add a pinch of dill and the starter is ready.