Smoked salmon and salmon tartare in crispy tomatoes

Serves : 1 Portions
By Chef Frank Zlomke

Ingredients
Method
The Crispy Potatoes
100 gram : potato, whole
100 millilitre : oil olive
To taste : salt and freshly ground peppercorn

The Salmon Tartare
50 gram : salmon trout fillet, fresh
1 tablespoon : onion, fresh, diced
1 tablespoon : coriander leave, fresh (Chinese parsley), chopped
1 tablespoon : dill, fresh, chopped
2 tablespoon : oil olive extra virgin
To taste : salt and peppercorn white, freshly ground
no : lemon whole, fresh, squeeze for juice
3 slice : salmon smoked

Click to view full screen


    The Potato
  • Wash potatoes, peel and cut into thin slices and then in thin strips. Heat olive oil it non-stick pan and fry a thin layer the striped potatoes till both sides are crispy and seasoned.

    The Salmon Tartare
  • Cut the salmon trout into fine cubes and mix together with other ingredients. Season with salt, pepper and lemon juice.

    Serve
  • Place the potato rosti on kitchen paper in the pan. Place the sliced smoked salmon on top of the potatoes and then the salmon tartare. Place the pan for a short while on the stove and roll it gently together. Serve with seasonal salad leaves.

Video for the Recipe
Video and Audio for the Recipe


Back to Master Chefs at the World Gourmet Summit


| [Home Page] |

top