John Myers
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Beetroot Pancakes with Smoked Salmon and Yogurt-horseradish Cream
The perfect beetroot pancakes with smoked salmon and yogurt-horseradish cream recipe with a picture and simple step-by-step instructions.
Beetroot pancakes: (For 3 people!)
- 1 Beetroot approx. 600 g
- 400 g Floury potatoes
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 2 tbsp Flour
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1,5 cups Sunflower oil
- Paper towels
- 2 Freezer bags as a replacement for disposable rubber gloves
Smoked salmon:
- 1 pack Sliced smoked salmon 200 g (here: From ALDI Nord!)
Yogurt and horseradish cream:
- 200 g Yogurt 1.5%
- 20 g Freshly grated horseradish
- 1 tsp Sugar
- 0,5 tsp Salt
Serve:
- 2 sharpen Basil for garnish
Beetroot pancakes: (For 3 people!)
- Peel the beetroot and grate finely with a kitchen utensil. (Since I did not have disposable gloves, I used 2 large freezer bags!) Peel the potatoes and grate them finely as well. Peel and finely dice the onion and garlic cloves. Mix well all ingredients (grated beetroot, grated potatoes, onion cubes, garlic cloves cubes, flour, coarse sea salt from the mill and colored pepper from the mill) and let rest for a few minutes. Heat plenty of oil in a large pan and pour in 4 medium-sized ladles of the buffer pastry, press until smooth, fry well, turn, remove and degrease on kitchen paper. Keep the finished beetroot buffer warm in the oven at 50 ° C. It makes about 14 buffers.
Yogurt and horseradish cream:
- Grate the horseradish and mix with the yogurt, sugar (1 teaspoon) and salt (½ teaspoon) and refrigerate until ready to serve.
Serve:
- Serve beetroot pancakes with smoked salmon and yogurt-horseradish cream, garnished with basil.
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