Shrimp salad with mini rösti and frisée salad

Name: Shrimp salad with mini rösti and frisée salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g floury potatoes; 1 egg (size M); 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Olive oil; 75 g Frisée and Roman salad; 125 g North Sea crab meat; 3 Spring onions; 2 stalks of celery; 1 Avocado; 2 TEASPOONS Lemon juice; 100 g Salad Mayonnaise; 75 g Whole milk yoghurt; 2 TABLESPOONS Milk; 1-2 TEASPOONS Worcester sauce; 3 TABLESPOONS Tomato ketchup; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g floury potatoes
1 egg (size M)
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
4 TABLESPOONS Olive oil
75 g Frisée and Roman salad
125 g North Sea crab meat
3 Spring onions
2 stalks of celery
1 Avocado
2 TEASPOONS Lemon juice
100 g Salad Mayonnaise
75 g Whole milk yoghurt
2 TABLESPOONS Milk
1-2 TEASPOONS Worcester sauce
3 TABLESPOONS Tomato ketchup
7-10 Tbsp Pepper

Directions

1
Peel and wash the potatoes and grate them roughly in a bowl. Stir egg and flour into the potatoes and season with salt and nutmeg. Heat the oil in portions in a pan and fry about 24 small Rösti over medium heat until golden brown.
2
Remove the finished Rösti and let them drip off on kitchen paper. Clean and wash the salads, pluck into bite-sized pieces and drain. Wash and drain the crabs. Clean and wash spring onions and cut into fine rings.
3
Clean, wash and thinly slice the celery. Halve avocado, remove core. Spoon the flesh from the skin. Cut the flesh into pieces and sprinkle with lemon juice immediately.
4
Put salads, spring onions, crabs, celery and avocado in a bowl. Mix mayonnaise, yoghurt, milk, Worcester sauce and ketchup, season to taste with salt and pepper and carefully fold into the salad.
5
Arrange salad with Rösti on plates.