Salmon Tartare with Fried Potatoes

Ingredients

• 1 Shallot
• 300 g cured salmon (skin removed)
• 2 tbsp chives sprigs
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• Pepper (freshly ground)
• 3 tbsp sour cream
• 2 tbsp plain yogurt
• Salt
• 500 g boiled potatoes (leftover)
• 2 tbsp clarified butter
• 1 leaf frisée lettuce
• chives for garnish

Instructions

1. 1.

   Peel the shallot and finely chop it. Dice the salmon into small cubes and mix with the shallot, chives, lemon juice, and olive oil; season with pepper.

2. 2.

   Place a ring mold (about 4 cm diameter) on a sheet of cling film on a cutting board and fill with tartare. Repeat this process three more times. Cover the tartare and refrigerate.

3. 3.

   Whisk the sour cream with yogurt until smooth; season with salt and pepper.

4. 4.

   Peel the potatoes, slice thinly, and fry in hot clarified butter until golden brown on both sides. Season with salt and pepper and arrange in a rosette pattern on plates.

5. 5.

   Garnish with sour cream, place the tartare in the center, and serve topped with a small frisée leaf and chives sprigs.