Trout Burger with Red Sauce

Delicacies for the foolish season Peel the potatoes and put them in cold water. Debone the trout fillets and finely dice them. Season with salt, ground pepper and juice of one lemon. Fold the chives cut into rolls into the tartar.

Mix the crème fraîche with a little bit of sherry vinegar, juice of one lemon, walnut oil, salt and pepper and season. Finally, fold in the beet juice. It gives a great color.

Drain the potatoes and shave them into fine, long strips. Season carefully with salt. Fry in hot oil about 8 cm large rösti on both sides until golden brown. Drain on kitchen roll.

Layer the trout tartare and the roasted sauce between 2 rösti. Garnish with the remaining chives.

Our tip: Always use fresh chives whenever possible!

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