Mini Celery Schnitzels with Smoked Salmon

Ingredients

• 2 sour apples
• 0.5 bunch chives (10 g)
• 150 g yogurt (3.5 % fat)
• 0.5 tsp Curry Powder
• 2 tbsp lemon juice
• Salt
• Pepper
• 1 kg Jerusalem artichoke (1 large head)
• 50 g ground hazelnuts
• 50 g whole-grain breadcrumbs
• 30 g wheat whole-grain flour (2–3 tbsp)
• 2 Eggs
• 2 tbsp Rapeseed oil
• 100 g smoked salmon
• a few chervil leaves

Instructions

1. 1.

   For the dip, peel, quarter, core and finely julienne the apples. Wash and dry the chives, then cut into fine ribbons. Mix yogurt with curry powder, lemon juice and chives. Fold in apple sticks and season with salt and pepper.

2. 2.

   For the schnitzels, peel the Jerusalem artichokes, slice them ½ cm thick and cut each slice into diamond shapes. Boil for 1–2 minutes in salted water, then shock in cold water and pat dry.

3. 3.

   Spread hazelnuts, breadcrumbs and flour on separate plates. Beat the eggs in a shallow dish. Season the celery pieces with salt and pepper, dredge first in flour, then in eggs, and finally coat with the nut-breadcrumb mixture.

4. 4.

   Heat oil in a pan. Fry the celery pieces for 2–3 minutes on each side over medium heat.

5. 5.

   Slice smoked salmon into strips and skewer onto the celery schnitzels with wooden sticks. Wash and dry chervil. Garnish the schnitzels with chervil and serve with the dip.