Dumpling Tartare
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 dumplings, (bread dumplings)
- 1 small onion (s), red
- 0.5 ½ bunch curled parsley
- 4 tablespoon germ oil, or sunflower oil
- 2 tablespoon vinegar, e.g., white wine vinegar
- a bit salt
Print Recipe
Pin Recipe Instructions
- The secret to a good tartare is a good vinaigrette and that all ingredients are particularly finely cut. The bread dumplings should therefore be boiled the day before, as fresh bread dumplings are difficult to cut.
- The day after, cut the dumplings and onions into very fine cubes and mix together in a bowl. Chop the parsley very finely and add. Then add oil, vinegar and salt and mix together.
- The tartare can be nicely arranged on a small plate with the help of a small round ring. Or if you don`t have such a ring, you can also shape a small hemisphere.
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