Ingredients for 4 people

• 2 sticks of celery, diced
• 250 g Gruyère Kaltbach, coarsely grated
• 2 small onions, finely chopped
• 2 tbsp. green peppercorns
• 2 cloves of garlic, chopped
• 8 baby gherkins, chopped

Sauce

• 5 tbsp. red-wine vinegar
• 5 tbsp. olive oil
• 1 tsp. paprika

Garnish

• Celery leaves
• A few coarsely chopped walnuts

Method

Thoroughly mix all ingredients of the tartare. Mix the red-wine vinegar, olive oil and paprika and stir until smooth. Mix the tartare with the sauce. Arrange on the celery leaves. Finally sprinkle with the chopped walnuts. The tartare can be served very appetizingly on toast or lettuce leaves. Although the recipe is calculated for a main meal, the dish is also ideally suited for starters or as a cheese dessert. It is particularly delicious spread on nut bread. Sweet variation: Add some finely diced pears and apples to the tartare and leave the gherkins out.