Today he calls End of working day: Get to the Rösti! For pure connoisseurs, this means quickly grating a few potatoes and carrots and baking them crispy in the pan. Then the hot cakes with tender Apple herring fillets, Crème fraîche and avocado topped. Then with simple apple salsa eat hot. After the first bite you will realize: Potato and carrot hash browns with herring make a lookup inevitable.
Wash and grate potatoes and carrots for the Rösti. Place in a sieve, sprinkle with a little salt, mix and let steep for 10 minutes. Peel the onion, grate finely and mix into the mixture. Place the potato and carrot mixture in a kitchen towel and squeeze out thoroughly, collecting any liquid.
Mix the flour and breadcrumbs in a bowl. Stir in 2 tbsp of the draining liquid and season well with salt, pepper and nutmeg.
Heat the oil in a pan, shape the dough flat and round in the palms of the hands, add to the pan and fry into crispy hash browns. Drain on kitchen paper and keep warm in the oven if necessary.
Peel and finely dice the salsa. Clean the spring onions and cut them into rings together with chives. Wash the apples, quarter them, remove the core and finely dice the quarters. Melt butter in a pan, sweat everything in for 2-3 minutes.
Grate the zest of the lemon, squeeze the juice. Stir half of the lemon juice into the salsa, season with salt and pepper.
Core the avocado, peel and cut into fine slices. Drain the herring fillets and chop them with a fork. Top the rösti with crème fraîche, avocado, salsa and herring. Garnish with chives, remaining lemon juice and zest.