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Potato and zucchini fritters with salmon, herb crème fraîche and trout caviar

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Ingredients for 4 servings:

  • 400 g potatoes, floury, coarsely grated
  • 200 g zucchini, coarsely grated
  • 2 tbsp flour
  • rosemary
  • oregano
  • 2 eggs
  • Salt
  • Pepper, freshly ground
  • Nutmeg, freshly grated
  • olive oil
  • 8 slices of salmon
  • 200 g crème fraîche with herbs
  • 100 g caviar (trout), ad jar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the grated potatoes and zucchini in a bowl and mix with the flour. Whisk the eggs, herbs, salt, pepper, and nutmeg and fold into the vegetables. Season the pancake batter generously to taste. Heat the oil in a pan and place the vegetable mixture in small piles in the hot fat. Flatten them, and fry the pancakes for about 2 minutes per side until golden brown. Drain the pancakes on kitchen paper and transfer them to plates. Serve decoratively with the salmon, crème fraîche, and keta caviar. Serves as a starter for 4 people, or as a snack for 2.

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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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