Spring Burger Tower of Potato Pancakes with Salmon Tartare,

A great tart recipe for any occasion:

Mix all ingredients for the tartar together and refrigerate for at least 1 hour.

Mix all ingredients for the Dijon mustard sauce well with a whisk.

Rinse the different kinds of spring vegetables, clean them and cut them into shapes. Steam with butter in a few minutes until tender. Season with salt and freshly ground pepper.

Roughly grate the peeled potatoes and mix with the remaining ingredients. Fry 12 potato pancakes of the same size in good oil.

Cut the tomatoes into slices, remove the seeds and cut into cubes.

Cut the radishes into small slices and dice the cucumber. Season everything lightly with salt.

Serve: Place a potato pancake in the center of each plate and top with spring vegetables. On top of that, place another potato pancake. Cover it with salmon tartar. On top of the tartar, place the third potato pancake, which is topped with diced tomatoes and cucumbers along with radishes. On the outside form a few dabs of Dijon mustard sauce and – at your choice – colorful lettuce leaves.

Drink: Franz Leonardo Lauter recommends a Rivaner from the Caspari-Kappel winery in Enkirch on the Moselle.

Tip: If you omit the salmon tartare and use more spring vegetables instead, you’ll bring a delicious vegetarian main course to the table.

Spring vegetables and Dijon mustard sauce

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