Tartare of salmon trout with apples
First with Granny Smith apples from Alto Adige
Preparation time: 30 min
Apple: Granny Smith
1 bunch of tarragon
70 g of crème fraîche
100-150 ml of cream
1 teaspoon of white wine vinegar
1/2 untreated lemon
2 anchovy fillets
1 teaspoon capers
Freshly ground black pepper
200 g of potatoes resistant to cooking
200 ml of seed oil for frying
300 g salmon trout fillet
1 tart South Tyrolean apple, Granny Smith or other type
1 red chili pepper, not too hot
3 tablespoons olive oil
A recipe by Felicitas Then
Set aside some tarragon leaves for the final decoration and coarsely chop the others. Combine them with the crème fraîche, cream, white wine vinegar, grated lemon rind, anchovies, and capers. Puree in a blender until creamy. Adjust salt and pepper.
Cut the potatoes into cubes and fry them in oil until golden brown, place them on kitchen paper to remove excess grease, and adjust salt and pepper.
Remove any skin from the salmon trout fillet. Core the apple, clean the chili and peel the shallot, then chop finely. Mix the fish, apple, shallot, and chili and season with olive oil, salt, and pepper. Season to taste with soy sauce.
Spread the tarragon cream in the center of the plate, place the salmon trout tartare on top, garnish with the diced potatoes and remaining tarragon leaves.
Regional recipe from Südtirol