John Myers
Crispy Potato Pancakes with Smoked Salmon
The perfect crispy potato pancakes with smoked salmon recipe with a picture and simple step-by-step instructions.
- 700 g Waxy potatoes
- 1 Onion approx. 100 g
- 2 Eggs
- 1 tbsp Potato starch
- 1 tsp Salt
- 1 Strong pinch of nutmeg
- 4 tbsp Clarified butter
- 200 g Smoked salmon
- 2 Stalk Parsley
- Cream of horseradish
- Peel, wash and finely grate the potatoes. Put the dough in a tea towel, squeeze it out well and return it to the bowl. Two eggs, 1 teaspoon salt. Add 1 tbsp potato starch and a big pinch of nutmeg and mix / knead well with your moistened hand. Heat the butter fat (2 tbsp) in a pan, use a small ladle to pour 4 portions of batter into the pan and press flat. Bake the buffers on both sides until crispy, golden-brown, degrease on kitchen paper and keep warm in the oven at 50 ° C. Continue until the whole dough is baked. Here there were 10 buffers, roll up smoked salmon, distribute on two plates, add 3 buffers each and serve garnished with parsley. Serve with cream horseradish.
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