Pumpernickel taler with matie tartar

Name: Pumpernickel taler with matie tartar
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 150 g Matt fillet; 1 clog apple; 1 Spring onion; 1 TABLESPOON Capers; 1-2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Lemon juice; 12 Pumpernickel thaler (approx. 9 g each); 3-4 Tbsp Double cream fish cheese with horseradish; 3 medium sized light lettuce leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

150 g Matt fillet
1 clog apple
1 Spring onion
1 TABLESPOON Capers
1-2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Lemon juice
12 Pumpernickel thaler (approx. 9 g each)
3-4 Tbsp Double cream fish cheese with horseradish
3 medium sized light lettuce leaves

Directions

1
Wash the maties, dab dry and dice finely. Wash the apple. Cut the fruit flesh into thin slices all the way around to the core, then dice finely. Wash and clean spring onions.
2
Cut the green of the spring onion into thin strips and place in cold water. Coarsely chop the remaining spring onion and capers. Mix the capers, spring onion, apple, oil and matie and season to taste with salt, pepper and lemon juice.
3
Wash the lettuce leaves, shake dry and pluck into thall-sized pieces. Spread the pumpernickel taler with cream cheese and cover each with a piece of lettuce. Place the matie tartare on top and garnish with strips of spring onion.