Tatar: Mix all ingredients up to and including pepper thoroughly, refrigerate with lid closed until ready to serve.
Garnish: Cut out little pans from the bread slices, insert the light ones into the dark ones and vice versa. Toast before serving, spread with light butter or butter as desired.
Can be prepared: Cook the tartare 1/2 day ahead, keep in refrigerator with lid closed.
Related Recipes:
Mussel StewFor the mussel stew, clean the mussels well. Heat salted water in a large saucepan, put the mussels and cook...
Lemon Chicken – Morocco1. remove the chicken from the packaging. Crush two cloves of garlic with sea salt in a mortar to a paste...
DoughnutFor the doughnuts, knead all the ingredients together well with a mixer for about 8 minutes. It should make a...
Watercress GnocchiPrepare: Mix all ingredients up to and including flour, add feta, swell with lid closed for about half an...
Smoked Salmon Rolls with Dill Cream and Cress SaladMix sour half cream and crème fraîche with mustard, season with salt, pepper and sugar. Add freshly chopped...
Delicious Ham Bread with Fried EggSet aside the baking dish. Heat the frying pan on the stove and add the olive oil, break the eggs into it...
Special OmeletRemove the peel from the shallot and cut into small pieces. Cut the tomatoes at the stem, put them briefly...
Veal Shanks with Beer Mustard SauceRemove the skin from the shallots and garlic. Cut the shallots into fine strips and the garlic into slices...
Salmon Tartlet with Wild Rice and Lemon Saffron SauceFor the salmon tartlets, wash the fish fillets, pat dry. Cut the salmon into coarse cubes, the light fish...
Stuffed White Bread RollFor the stuffed white bread bun, cut off bun at both ends, use a knife to hollow out the bread so that the...