← All recipes

🍽️ Crispy Celery and Apple Pancakes with Fresh Salmon Tartare

319 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp white wine vinegar
• 2 tsp cream horseradish
• salt
• pepper
• 1 tbsp olive oil
• 1 bunch chives
• 5 sprigs dill
• 250 g smoked salmon
• 300 g celeriac (1 piece)
• 0.5 lemon
• 500 g large tart apples (2 large tart apples)
• 1 egg
• 2 tbsp spelt flour Type 630
• 4 tbsp rapeseed oil

Instructions

1. 1. Put vinegar, horseradish, salt, pepper, and oil into a small bowl.
2. 2. Whisk the ingredients vigorously with a whisk until a homogeneous sauce is formed.
3. 3. Wash the chives and dill thoroughly.
4. 4. Shake the herbs dry.
5. 5. Pluck the small dill leaves (dill fronds) from the stems.
6. 6. Chop the dill leaves coarsely.
7. 7. Cut the chives into fine rings.
8. 8. Take a large knife and cut the salmon into very fine cubes.
9. 9. Add the fish cubes and the prepared herbs to the sauce.
10. 10. Mix everything well together.
11. 11. Place the bowl covered in the refrigerator to let the mixture chill.
12. 12. Peel the celery.
13. 13. Wash the peeled celery.
14. 14. Grate the celery finely using a box grater.
15. 15. Squeeze the lemon.
16. 16. Peel the apples.
17. 17. Quarter the apples.
18. 18. Remove the core from the apple quarters.
19. 19. Grate the apples finely as well.
20. 20. Put the grated apples into a bowl.
21. 21. Pour 1 to 2 tablespoons of lemon juice over the apples.
22. 22. Mix the apples with the juice.
23. 23. Place the apple mixture into a clean kitchen towel.
24. 24. Squeeze the apple mixture firmly to remove the liquid.
25. 25. Return the squeezed apple shreds back into the bowl.
26. 26. Add the grated celery shreds to the bowl as well.
27. 27. Add an egg to the vegetable mixture.
28. 28. Add flour to the bowl.
29. 29. Stir the egg and flour into the vegetable shreds.
30. 30. Season the pancake mixture with salt.
31. 31. Season the mixture with pepper.
32. 32. Put oil into a large non-stick pan.
33. 33. Heat the oil in the pan.
34. 34. Take one tablespoon of the celery-apple mixture.
35. 35. Place the mixture into the hot pan.
36. 36. Press the mixture flat to form a pancake.
37. 37. Fry the pancake until crispy over medium heat.
38. 38. Fry the pancake on the other side until crispy as well.
39. 39. Repeat the process until you have fried a total of 12 pancakes.
40. 40. Place the finished pancakes on kitchen paper.
41. 41. Let the excess oil drain off.
42. 42. Arrange the pancakes on plates.
43. 43. Distribute the cold salmon tartare onto the pancakes.
44. 44. Serve the dish immediately.

Nutrition per serving

• kcal: 319
• Protein: 16 g · Fett/Fat: 19 g · Carbs: 18 g