Ingredients (for four persons)
2 pink grapefruits
150 g smoked salmon
200 g curd cheese with green pepper
2 tablespoons gin
Some salad leaves
Pepper from the mill
As accompaniment: Toast
Cut the grapefruits in two halves and fillet the pulp (cutting along the membranes). Cut the salmon into strips. Mix the quark with the gin.
Cover the plate with the lettuce leaves, then arrange the grapefruit fillets and salmon strips on top. Spread the curd cheese over the grapefruit and salmon.
Serve together with toast - and enjoy this exquisite delicacy.
Ingredients (for four persons):
500 g potatoes
50 g shredded coconut
1 tbsp chopped parsley
150 g crème fraîche
Wash, peel and grate the potatoes; mix them with the coconut, eggs, parsley and 50 g of crème fraîche. Then season to taste with salt and curry.
Heat a dash of oil in the pan, add the potato dough in portions, for example with a spoon, and press to flatten. Fry on both sides at medium heat. The golden-yellow colour really whets your appetite! Drain the finished potato fritters on kitchen paper, keep them warm or serve immediately.
For the dip, peel the mango and dice the pulp. To do this, push the mango skin upwards to expose the flesh and cut the chunks of mango. Put 2 tbsp of mango cubes aside. Mix the rest with 100 g crème fraîche and puree. Stir in the mango cubes. Serve the potato fritters with the dip.