Tartines with potatoes and salmon

Ingredients

170 g potatoes

2 tbsp butter

salt

black pepper

120 g soft goat cheese

1 1/2 tbsp finely chopped Siberian onion

1/2 minced garlic clove

zest of half a lemon

thin slices of salmon

2 tbsp capers

2 tbsp finely chopped red onion

1/2 hard-boiled egg

The goat cheese, lemon zest, and garlic are mixed, seasoned with salt and pepper. The Siberian onion is added and stirred gently. Set aside.
The red onion and egg are seasoned with salt.
The potatoes are peeled and grated on a coarse grater. They are squeezed over the sink to remove excess liquid. Season with salt and pepper.
The butter is heated in a skillet over medium to high heat.
When the fat is hot, the grated potatoes are added and roughly shaped into a circle.
They are pressed with a spatula to spread them evenly.
They are cooked covered with a lid for 9-10 minutes or until the bottom edge is golden brown.
The crust is carefully flipped to the other side and left for another 10 minutes until it is firm and crispy.
The tartine is removed and left to drain of fat and cool.
When the base has cooled, it is sprinkled with cheese. Then the salmon strips are arranged, and it is sprinkled with the finely chopped red onion, egg, and capers. It is garnished with finely chopped Siberian onion.
The finished tartine is cut into slices and served immediately.