Small Tatar Bread with Cucumber Salad in Dill Sour Cream with Fried Egg

Rub cucumbers well with kitchen paper, cut eight very thin longitudinal slices and twist into small pots – finely grate remaining cucumbers. Chop pickles, anchovies, capers, pluck dill and chop coarsely. Rinse leaf lettuce, pick a little bit small and put in a cucumber pot as a bouquet.

Peel tomatoes, remove seeds, cut into small cubes. Rub corn on the cob well with kitchen paper. Mix well tartar meat with pickle, capers, egg yolks, anchovies, season with salt and pepper.

Spread bread with mustard. Spread the tartar about one centimeter thick on the bread.

Place corn on cob on heated broiler, brush occasionally with herb butter. Place bread slices, meat side down, on broiler and cook until lightly pink. Mix cucumbers with dill, sour cream, horseradish, add fruit vinegar, cooled pressed rapeseed oil, fold in, season with salt and pepper. Fry fried eggs in coated frying pan with little canola oil.

Serving:

Place salad bunch on flat plate, drizzle with fruit vinegar canola oil and season with salt and pepper. Fill second cucumber toe with cucumber salad. Serve with Tatar bread, place fried egg on top, sprinkle with tomato cubes and garnish with thyme sprigs. Serve corn on the cob as an entrée.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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