Garnish potato thaler

Name: Garnish potato thaler
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 250 g Smoked fish fillet (for B. eel or trout); 150 g Fresh cream; 1 TEASPOON eingel. green pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp salt, white pepper; 2 Eggs; 1 medium onion; 2 (approx. 150 g) Gherkins; 3 (approx. 200 g) Matie's fillets; 1 TABLESPOON TK-Dill; 2 (300 g each) Packages; 7-10 Tbsp TK-Rösti-Taler; 7-10 Tbsp Herbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

250 g Smoked fish fillet (for B. eel or trout)
150 g Fresh cream
1 TEASPOON eingel. green pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp salt, white pepper
2 Eggs
1 medium onion
2 (approx. 150 g) Gherkins
3 (approx. 200 g) Matie's fillets
1 TABLESPOON TK-Dill
2 (300 g each) Packages
7-10 Tbsp TK-Rösti-Taler
7-10 Tbsp Herbs

Directions

1
Roughly dice the smoked fish and puree with the cutting stick of the hand mixer. Stir in crème fraîche and green pepper. Season to taste with some lemon juice and salt if necessary. Put it in a cold place
2
Boil the eggs for about 10 minutes. Quench and let them cool down. Peel onion and chop finely. Finely dice cucumbers and matie as well. Peel and chop the eggs and mix with onion, cucumber, matie and dill. Season with a little lemon juice and pepper. Cover and put in a cool place
3
Place the Rösti Taler unfrozen on a baking tray (possibly lined with baking paper). Bake in the preheated oven (electric cooker: 225 °C/recirculating air: 200 °C/ gas: level 4) for about 12 minutes. Spread the smoked fish mousse and matjes tartar on top and garnish