Salmon Tartare on Celery Fritters

Ingredients

• 3 tbsp white wine vinegar
• 2 tsp horseradish cream
• Salt
• Pepper
• 1 tbsp Olive Oil
• 1 bunch chives
• 5 sprigs dill
• 250 g smoked salmon
• 300 g knollensellerie (1 piece)
• 0.5 lemon
• 500 g tart apples (2 large tart apples)
• 1 egg
• 2 tbsp spelt flour type 630
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Whisk vinegar, horseradish, salt, pepper and oil into a sauce in a small bowl.

2. 2.

   Wash and dry chives and dill; pinch off dill sprigs and roughly chop, slice chives into ribbons.

3. 3.

   Cut salmon with a large knife into very fine cubes.

4. 4.

   Mix fish cubes with herbs into the sauce and cover to chill.

5. 5.

   Peel, wash and grate celery finely on a box grater. Squeeze lemon juice.

6. 6.

   Peel apples, quarter, core and grate; mix in 1–2 tbsp lemon juice in a bowl. Place in a clean kitchen towel and squeeze out excess liquid.

7. 7.

   Return celery and apple shreds to the bowl, beat in egg and flour, season with salt and pepper.

8. 8.

   Heat oil in a large non‑stick pan. Drop about 1 tbsp of the celery‑apple mixture per fritter into the pan, flatten and cook on both sides over medium heat until crisp. Make 12 fritters total.

9. 9.

   Drain finished fritters on paper towels and arrange on plates. Spread salmon tartare on top and serve immediately.