Potato cake with smoked salmon

Ingredients for 4 servings:

• 800 g potatoes
• 200 g butter, soft
• 2 eggs
• 400 g flour
• 200 ml cream
• 100 ml milk
• 2 egg yolks
• pepper
• 1 garlic clove(s), chopped
• 120 g cheese, grated young Gouda
• 200 g crème fraîche or sour cream
• 1 bunch of chives
• 250 g smoked salmon
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

refined, fresh, also eaten cold

Boil the potatoes and let cool. Knead the butter, eggs, flour, and 1 teaspoon of salt using the dough hook of a hand mixer, then cover and chill. Peel the potatoes and slice them. Roll out the dough 1/2 cm thick into a rectangle measuring approximately 45 x 35 cm. Place it on a floured baking sheet and lightly press the edges down. Prick evenly with a fork. Cover with the potato slices to create a shingle-like layer. Whisk the cream with the milk and egg yolk, season with salt, pepper, and garlic, and pour over the potatoes. Sprinkle with cheese. Bake the potato cake at 200°C on the lowest rack for 30-35 minutes. Mix the crème fraîche with the chives, season with salt and pepper, and spread evenly over the cake. Top with the smoked salmon slices and serve immediately. The whole thing tastes just as good warm or cold. For this, I cut the cake into small squares and arranged them on a platter. If you like, you can also garnish with dill.