European
Germany - Starters
Kartoffelcreme Toast mit Schnittlauch
Chef's Menu Description
Toasted German dark rye bread spread with warm, silky potato-cream quark, topped with crisp radishes and garden chives.
Ingredients
- • 4 thick slices German sourdough rye bread (Roggenbrot), toasted
- • 250g warm riced potatoes beaten with 100g German Quark or sour cream, 20g butter, and a pinch of nutmeg
- • 4 crisp red radishes, thinly sliced
- • 1 bunch fresh garden chives, snipped, flaky sea salt and black pepper
Preparation Steps
1
Phase 1
Toast rye bread slices until crisp and aromatic.
2
Phase 2
Whip warm riced potatoes with Quark, butter, nutmeg, and salt until light and fluffy.
3
Phase 3
Spread generous mounds of warm potato cream over the toasted bread.
4
Phase 4
Top with sliced crunchy radishes, abundant fresh chives, and flaky sea salt. Serve immediately.