Rösti burger with salmon tartare and herb quark
easy
35 mins
35 mins
Ingredients
- 2 Spring onions
- 4 Stem(s) Parsley
- 4 Stem(s) Dill
- 250 g Low-fat curd
- 4 TABLESPOONS Olive oil
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 200 g Smoked salmon
- 1 (approx. 125 g) small red pepper
- 1 kg mainly floury potatoes
- 2 Eggs (size M)
- 7-10 Tbsp grated nutmeg
- 1 bunch of rocket
- 7-10 Tbsp Dill flags
Directions
- 1
Clean, wash and finely dice the spring onions. Wash parsley and dill, pluck off leaves or flags and chop finely. Mix quark, 1 tbsp. oil, 1 tbsp. lemon juice and half of the spring onions, dill and parsley.
- 2
Season to taste with salt, pepper and sugar. Put the herb curd cheese in a cool place. Dice salmon finely. Clean, wash and finely dice the peppers. Mix salmon, paprika, remaining spring onions, 1 tbsp. oil and 2 tbsp. lemon juice.
- 3
Season to taste with salt and pepper. Peel, wash and roughly grate the potatoes. Grate the potatoes over a bowl. Carefully drain the potato water. Mix remaining potato starch, squeezed potatoes and eggs.
- 4
Season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a large, coated frying pan. Form 4 Rösti from half of the potato mixture and fry over low heat for 6-8 minutes. Turn the Rösti halfway through the frying time.
- 5
Keep finished Rösti warm. Fry the remaining 4 Rösti with 1 tbsp. oil in the same way. Clean and wash the rocket. Place 1 Rösti on each of 4 plates. Cover with some rocket. Add salmon tartare and herb quark. Put 1 Rösti on each plate.
- 6
Possibly garnish with dill flags.
Nutrition Facts
430 kcal
34 g
21 g
27 g
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