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Potato and leek fritters with herb curd and salmon

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Ingredients for 2 servings:

  • 1 leek(s)
  • 500 g potatoes, large
  • 2 eggs (size L)
  • 2 tbsp flour (approx. 20 g)
  • Salt and pepper, white from the mill
  • 2 tbsp oil
  • 200 g low-fat curd cheese
  • 100 g crème fraîche
  • 2 tbsp milk
  • 1 pack of herbs (8-herb mixture, frozen, 25 g)
  • salt and pepper
  • 200 g salmon (smoked salmon)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious snack, quick to make

Combine the quark, crème fraîche, milk, and herbs. Season to taste. Trim and wash the leek and slice into rings. Peel, wash, and coarsely grate the potatoes. Combine the eggs and flour, then stir in the leek and potatoes. Season with salt and pepper. Heat 1 tablespoon of oil and fry half of the potato batter for 3-4 minutes on each side. Keep warm. Fry the second pancake in the same way. Serve the pancakes with the salmon and herb quark.

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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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