Vegetable buffer with salmon tartare and sour cream

Name: Vegetable buffer with salmon tartare and sour cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 large bunch of soup greens (approx. 750 g); 2 Eggs (size M); 30 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g smoked salmon fillet; 2 TABLESPOONS Essig White Balsamic; 1 heaped tablespoons of grainy mustard; 1-2 TABLESPOONS liquid honey; 7 TABLESPOONS Oil; 100 g Schmand; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 large bunch of soup greens (approx. 750 g)
2 Eggs (size M)
30 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g smoked salmon fillet
2 TABLESPOONS Essig White Balsamic
1 heaped tablespoons of grainy mustard
1-2 TABLESPOONS liquid honey
7 TABLESPOONS Oil
100 g Schmand
7-10 Tbsp Parsley

Directions

1
Clean, wash and drain the soup greens. Finely grate carrots, celery and parsley root. Cut leek into VERY fine rings. Remove 2-3 tablespoons of leek and set aside.
2
Mix the remaining vegetables. Stir the eggs briefly and mix into the vegetables together with the flour. Season with salt and pepper. Cut salmon fillet into fine cubes. Mix vinegar, mustard, honey, some salt and pepper.
3
Add 2 tablespoons of oil. Mix salmon and leek with the vinaigrette. Heat 5 tablespoons of oil in portions in a large coated pan. Fry 12 small buffers one after the other for 4-5 minutes while turning them until crispy brown.
4
Drain the finished buffers briefly on kitchen paper and keep warm. Arrange buffers on plates and garnish with parsley. Serve with salmon tartare and sour cream.