Potato cake "Oslo"

Ingredients for 6 servings:

• 250 g flour
• 100 g butter
• 100 g cream cheese
• 500 g potatoes, waxy
• 1 large shallot(s)
• 1 tsp mustard
• 2 eggs
• 150 g crème fraîche, plain or with herbs
• 100 g smoked salmon
• ½ apple
• Butter or clarified butter for frying
• salt and pepper
• Cayenne pepper
• chives
• dill

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

with smoked salmon and cream cheese – for warm summer evenings on the terrace

Knead the flour, butter, a pinch of salt, and cream cheese into a smooth dough. Wrap the dough in cling film and refrigerate for about 1 hour. Wash and peel the potatoes and cut into small cubes of about 1 cm. Roughly chop the shallot. Heat the butter or clarified butter in a pan and fry the potato cubes for about 8 to 10 minutes. Halfway through the cooking time, add the shallot and season everything with salt and pepper. Roll out the dough into a well-greased 28 cm springform pan and press up one edge. Prick the dough base several times with a fork. Mix the crème fraîche with the mustard and eggs, season with salt and cayenne pepper. Peel and core the apple and cut into small slices or sticks. Also cut the salmon into small pieces or strips. Spread the potato mixture, salmon, and apple evenly over the pastry base, then pour the crème fraîche and egg glaze over the top. Place the whole thing in a preheated oven at 180°C (convection oven) for about 40 minutes. Sprinkle with dill and chives to serve.