Potato pancakes, salmon tartare and sauce

Name: Potato pancakes, salmon tartare and sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g smoked salmon; 1 collar Dill; 2 Shallots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP medium hot mustard; 1-2 TEASPOONS Lemon juice; 3 Egg Yolk; 100 ml Oil; 1 TEASPOON White wine vinegar; 400 g Potatoes; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS clarified butter; 7-10 Tbsp lettuce leaves, lemon and radish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g smoked salmon
1 collar Dill
2 Shallots
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP medium hot mustard
1-2 TEASPOONS Lemon juice
3 Egg Yolk
100 ml Oil
1 TEASPOON White wine vinegar
400 g Potatoes
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS clarified butter
7-10 Tbsp lettuce leaves, lemon and radish

Directions

1
Cut the salmon into fine cubes. Wash and chop the dill. Peel and chop the shallots. Mix salmon, half of the dill and shallots. Season with salt, pepper, 1 teaspoon of mustard and lemon juice.
2
Form into balls. For the sauce, mix 2 egg yolks and the remaining mustard. Fold in the oil little by little. Season with salt, pepper and vinegar. Stir in the remaining dill. Peel, wash and coarsely grate the potatoes.
3
Add the rest of the egg yolk. Season with salt, pepper and nutmeg. Fry in hot clarified butter to small buffers. Arrange buffers, salmon balls and sauce on plates. Serve garnished with salad leaves, lemon slices and radishes.