in Recipes

Rivkoche smoked salmon burger à la Didi

updated

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Ingredients for 6 servings:

  • 2 kg potato pancake batter
  • 2 m.-sized egg(s)
  • 2 m.-sized onion(s)
  • 300 g smoked salmon
  • 6 tsp, heaped horseradish, hot
  • 250 ml rapeseed oil
  • e.g. applesauce
  • n. B. beetroot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Puree the onion. Whisk the egg with the pureed onion. Heat the rapeseed oil in a pan. Mix the potato pancake batter with the egg mixture. Add a ladleful of batter to the pan for each potato pancake. Cook the potato pancakes in batches. Remove the finished potato pancakes from the pan and let them drain. For each burger, spread a thick layer of horseradish on one potato pancake, place 50g of smoked salmon on top, and cover with a second potato pancake. Arrange and serve. Note: For guests who don’t like fish, apple sauce and beetroot syrup are available as an alternative for simple potato pancakes.

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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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