Pole Tartar with Salmon Tartar

Bring the milk, water and butter to the boil and stir in the corn semolina. Boil well, stirring constantly, until the semolina is soft. Stir in egg yolk, salt, nutmeg and Parmesan. Press the mixture about 1.5 cm high onto a lightly oiled baking sheet and let cool. Cut out 5 cm sized taler. Heat the fat in a frying pan and fry the polenta taler in it until crispy brown on both sides. Serve with the salmon tartare.Preparation Salmon tartare:Cut the salmon fillets into very small cubes and chop again with a sharp knife. Mix in the chopped spring onions, add salt, pepper, lemon oil and sour cream and stir. At the end, stir in the spices and season to taste.

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