Vegetable buffer with salmon-leek-tatar

Name: Vegetable buffer with salmon-leek-tatar
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 large bunch of soup greens (approx. 750 g); 2 Eggs; 2 (30 g) easy go. Tbsp. flour; 7-10 Tbsp salt, pepper; 2 TABLESPOONS white balsamic vinegar; 1 TABLESPOON grainy mustard; 1 TABLESPOON liquid honey; 7 TABLESPOONS Oil; 150-200 g Smoked salmon; 100 g Schmand; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 large bunch of soup greens (approx. 750 g)
2 Eggs
2 (30 g) easy go. Tbsp. flour
7-10 Tbsp salt, pepper
2 TABLESPOONS white balsamic vinegar
1 TABLESPOON grainy mustard
1 TABLESPOON liquid honey
7 TABLESPOONS Oil
150-200 g Smoked salmon
100 g Schmand
7-10 Tbsp Parsley

Directions

1
Clean or peel and wash the soup greens. Cut leek into fine rings, put 3 tbsp aside. Finely grate carrots, celery and parsley root. Mix vegetables, eggs and flour. Season with salt and pepper
2
Mix vinegar, mustard, honey, salt and pepper. Fold in 2 tablespoons of oil. Dice salmon finely. Mix with the rest of the leek and the sauce
3
Heat the rest of the oil in portions in a large coated frying pan. Add 3-4 heaps (1 heaped tbsp. each) of vegetable mixture and flatten slightly. Fry each side for 2-3 minutes until golden brown. Drain on kitchen paper and keep warm. Bake further buffers until the mixture is used up. Arrange buffers with salmon-leek-tatar and sour cream on plates and garnish
4
Drink: mineral water