Potato Roulade with Smoked Salmon and Salmon Tartar, Served with Vogerl Salad

Rinse the potatoes, remove the skin and cut into tender strips using a vegetable slicer. Heat the clarified butter in a frying pan, pour in the potato strips and roast them on both sides until golden, season with salt and pepper. When the rösti is ready, add the butter.

Glaze briefly with it and drain on kitchen paper. Spread the Rösti with the lime crème fraîche and the salmon tartar and cover with smoked salmon. Then form a roll from the Rösti and cut into slices.

Lime crème fraîche: Season the crème fraîche with lime juice, pepper, salt and zest and stir until creamy.

Salmon tartare: Cut the salmon fillets into very small cubes, place in a large enough bowl, add the remaining ingredients, mix well and season with salt, pepper and juice of one lemon.

Leaf salad: clean, rinse and spin dry the Vogerlsalat and Frisée. Marinate with the walnut oil, salt and pepper. Mix in the diced tomatoes and chopped walnuts. Divide the lettuce evenly on plates, sprinkle with white balsamic vinegar and arrange the röstiroulade on top.

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