John Myers
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Potato and Zucchini Hash Browns with Salmon Tartare and Crème Fraîche
The perfect potato and zucchini hash browns with salmon tartare and crème fraîche recipe with a picture and simple step-by-step instructions.
Hash browns
- 250 g Zucchini
- 300 g Potatoes
- 1 Pc. Egg yolk
- 1 tbsp Flour
- 3 Pc. Garlic cloves
- Salt and pepper
- Fresh thyme
salmon tartare
- 225 g Salmon fillet
- 225 g Smoked salmon
- 2 Pc. Shallot
- 3 tbsp Chopped dill
- 5 tbsp Olive oil
- 1 Pc. Pressed lime
- 1 cups Crème fraîche with herbs
Hash browns
- Cut the ends off the zucchini. Peel potatoes. Roughly grate the potatoes and zucchini separately and squeeze out well. Collect the potato juice and let it stand until the starch has settled, then drain off the liquid. Add the starch, yolk and flour to the vegetables, season with salt, pepper, thyme and crushed garlic cloves and mix well. Heat a little oil in a pan, put the mixture in small heaps, flatten it a little and bake until golden brown on both sides.
salmon tartare
- Cut the salmon and shallots into very fine cubes and mix with the remaining ingredients.
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