Salmon tartlet with tomato salad

Name: Salmon tartlet with tomato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g floury potatoes; 600 g Salmon fillet without skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Shallots; 150 ml dry white wine; 750 g small tomatoes; 150 g Picking salad; 1 small onion; 4 TABLESPOONS White wine vinegar; 4-5 Tbsp Olive oil; 1/2 bunch Dill; 4 discs Wheat sandwich toast; 3 Eggs (size M); 3-4 Tbsp Flour; 6-7 TABLESPOONS oil for frying; 4-6 Tbsp Salad Mayonnaise; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g floury potatoes
600 g Salmon fillet without skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Shallots
150 ml dry white wine
750 g small tomatoes
150 g Picking salad
1 small onion
4 TABLESPOONS White wine vinegar
4-5 Tbsp Olive oil
1/2 bunch Dill
4 discs Wheat sandwich toast
3 Eggs (size M)
3-4 Tbsp Flour
6-7 TABLESPOONS oil for frying
4-6 Tbsp Salad Mayonnaise
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook covered in boiling water for about 20 minutes. Wash fish, pat dry, season with salt and pepper. Peel and finely dice shallots. Grease a wide, ovenproof dish at the bottom, sprinkle shallots and place fish fillets on top. Pour on wine. Close the mould with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes
2
Take the mould out of the oven, remove aluminium foil. Lift out the fish and place it on a plate. Put fish stock in a pot, bring to the boil and boil down to about 2 tbsp. in about 5 minutes. Drain potatoes, rinse with cold water, peel and let cool off
3
Wash and halve the tomatoes. Clean, wash and drain the picking salad well. Pluck leaves into bite-sized pieces. Peel and halve the onion and cut into narrow strips. For the vinaigrette, mix vinegar with salt and pepper. Fold in olive oil. Add the tomatoes and onions and let them soak through a little
4
Finely mash the potatoes with a fork. Wash the dill, dab dry and cut finely. Pluck salmon with your hands into smaller pieces. Mix salmon, potatoes, fish stock and dill well, season with salt and pepper. Form 12 fish cakes from the mixture
5
Cut the rind off the toast slices, chop the bread slices in the universal chopper and place them in a deep plate. Whisk the eggs in a deep plate. Put the flour in a third plate. Turn the cakes first in the flour, then in the egg and finally in the breadcrumbs.
6
Heat 3-4 tablespoons of oil in a frying pan, fry half of the cakes in it for about 5 minutes while turning them until crispy, take them out and drain them on kitchen paper. Add another 3 tablespoons of oil to the hot pan and fry the remaining cakes in the same way. Fold the pickled salad into the tomato salad and serve with the salmon cakes. Add mayonnaise