John Myers
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Finger Food: Potato and Smoked Salmon Taler
The perfect finger food: potato and smoked salmon taler recipe with a picture and simple step-by-step instructions.
for the dough:
- 3 Pc. Eggs
- 125 ml Milk
- 2 tbsp Olive oil
- 2 Pc. Spring onions, cut into fine rings
- 60 g Mashed potatoes powder or flakes
- 40 g Flour
- 0,5 tsp Baking powder
- 1 tsp Lemon juice
- Salt, white pepper
- 1 tsp Finely chopped parsley
for the cream:
- 150 g Sour cream, Sour cream, yoghurt, creme fraiche, or quark
- 2 tsp Dill
- 1 tbsp Cream horseradish
- Salt pepper
for evidence:
- 300 g Smoked salmon
- Whisk eggs, milk, olive oil, spring onion rings, lemon juice, parsley, salt and pepper. Mix the mashed potato powder, baking powder and flour and stir in briefly.
- Heat a well-coated pan and add the dough tablespoon at a time. Fry for about 1/2 minute over medium heat, then turn and fry until golden on the other side.
- If you want to eat the thalers as a main course or starter and not as finger food, you can of course vary the size and also use 2 – 3 tablespoons of dough per thaler.
- Mix the specified ingredients for the cream. Spread a blob on each of the cooled potato talers. Pluck small pieces from the salmon and drape on top. Decorate with dill tips if you like.
- For finger food I would recommend the small talers with 1 tablespoon of batter, as a starter I would use 2 tablespoons of batter. This then fits z. B. a fresh salad.
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