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Potato pancakes with smoked salmon

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Ingredients for 4 servings:

  • 500 g potatoes
  • 1 onion(s)
  • 2 tbsp crème fraîche
  • 2 eggs
  • 100 g Parmesan, grated
  • 1 tbsp breadcrumbs
  • salt and pepper
  • 8 slices of smoked salmon
  • 100 ml cream
  • 3 tbsp horseradish from the jar
  • 3 tbsp cranberries from the jar
  • 1 sprig of dill
  • nutmeg
  • Oil for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and onion and grate coarsely. Add the crème fraîche, salt, pepper, eggs, nutmeg, Parmesan cheese, and breadcrumbs, and mix thoroughly. Heat the oil in a pan and add the batter in batches. Cook the potato pancakes for about three minutes on each side, until golden brown. Whip the cream until stiff peaks form, then fold in the horseradish and cranberries. This mixture can be varied as desired. Serve the potato pancakes with the smoked salmon, cream, and dill. Small portions also make a great finger food dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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