Potato pancakes "de Luxe"

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 1 m.-sized egg(s)
• 1 tsp salt, or herbal salt according to taste
• 3 tbsp oat flakes, wholegrain
• 1 tsp sugar
• 200 ml whipped cream
• 3 tbsp cranberries, from the jar
• 1 pack of salmon (gravlax) or smoked salmon
• 5 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with gravlax and cranberry cream

For the potato pancake batter, peel and grate the potatoes. Toss with salt or herb salt and let stand briefly. Drain half of the potato juices, which will also lose some of the salt. Stir in the egg, sugar, and oat flakes. Fry the pancakes in a deep pan of clarified butter, taking care not to overheat the pancakes. Meanwhile, whip the cream. When it’s just set, add the cranberries with the sauce/jelly and whisk briefly. Drain the finished potato pancakes on kitchen paper, then top each pancake with a generous tablespoon of cranberry cream and a slice of gravlax or smoked salmon.