Rösti with salmon tartare

Name: Rösti with salmon tartare
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (for 650 ml liquid) Potato buffer dough; 2 red onions; 1/2 bunch Dill; 1/2 bunch Chives; 2-3 TABLESPOONS Oil; 300 g g; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 150 g Fresh cream; 7-10 Tbsp lettuce leaf, lemon slice and dill flags

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (for 650 ml liquid) Potato buffer dough
2 red onions
1/2 bunch Dill
1/2 bunch Chives
2-3 TABLESPOONS Oil
300 g g
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
150 g Fresh cream
7-10 Tbsp lettuce leaf, lemon slice and dill flags

Directions

1
Stir the buffer dough with a whisk into 650 ml cold water. Let the dough swell for about 10 minutes. Peel and finely dice onions. Wash herbs, dab dry and chop or cut into fine rolls. Heat the oil in a large pan and fry 16 buffers in it in portions at medium heat until crispy. Turn the buffers when a golden yellow rim has formed.
2
Keep warm. In the meantime, cut salmon into fine cubes. Mix lemon juice, chives, half of the dill, salt, pepper, sugar and onions. Mix in the salmon. Mix the remaining dill and crème fraiche. Serve the buffer, salmon tartar and crème fraîche garnished with lettuce leaf, lemon slice and dill flakes