Smoked Salmon Tartar on Rösti

Ingredients

• 300 g smoked salmon (chunked, skinless)
• 2 Spring Onions
• 3 stalks flat-leaf parsley
• 3 tbsp capers (jarred)
• 1 tsp green peppercorns (jarred)
• 1 tsp Mustard
• 4 tbsp white balsamic vinegar
• Salt
• ground pepper from the mill
• 1 pack (450 g) frozen rösti squares
• 2 chicory heads
• 5 tbsp milk
• 75 g crème fraîche
• 2 tsp horseradish (jarred)
• Chives
• 1 Red Onion

Instructions

1. 1.

   Cut the salmon first into ½ cm thick slices, then into strips and finally into cubes.

2. 2.

   Clean and wash the spring onions, finely dice the white and light green parts. Rinse the parsley, shake dry and pluck the leaves, finely chop. Drain the capers and green peppercorns, chop and mix with salmon, spring onions, parsley, mustard and balsamic vinegar. Carefully salt and pepper, cover and refrigerate. Prepare the rösti according to package instructions in the oven.

3. 3.

   Wash the chicory, halve lengthwise, cut the stem wedge-shaped and slice the halves crosswise into finger-thick strips. Whisk milk with crème fraîche and horseradish, season with salt and pepper. Rinse chives, shake dry and cut into fine ribbons. Mix with the chicory. Peel the onion and slice into very thin rings. Plate the salmon tartar on the rösti using an ice cream scoop. Garnish with onion rings and serve with the chicory salad.