Salmon Tartar and Smoked Trout Tartar with Potato Chips and Vogerlsalad

Salmon tartare: Cut the salmon fillet into very small cubes and season with salt, pepper and coriander from the spice mill. Add olive oil with lime and mix well. Finally, fold in chives and shallots.

Smoked trout tartare: Cut the trout fillet into very fine cubes. Fold in the crème fraîche, shallots and lime juice, season well with salt and freshly ground pepper and add the dill.

Place some of the smoked trout tartare in the center of the plate, cover with a potato chip and add a small amount of the salmon tartare. Cover again with a potato chip and repeat the process.

Vogerlsalat: Rinse the lettuce, dry it and marinate it with the remaining ingredients.

Chive sour cream: Mix the sour cream or crème fraiche with the milk, juice of one lemon, salt and pepper until smooth and finally fold in the chives.

Garnish: Whip the crème fraîche until creamy, season with salt and pepper, and drizzle on the last potato chip. Garnish with a sprig of dill. Spread the marinated Vogerlsalat and the chive sour cream evenly all around.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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