John Myers
Ingredients for 4 servings:
- 500 g potatoes, waxy
- 1 onion(s), approx. 80 g
- 1 egg(s)
- 1 tbsp cornstarch
- n. B. Nutmeg
- n. B. Oil for frying
- 200 g sour cream
- 200 g low-fat curd cheese
- 80 g dill, can also be frozen
- 2 lemons, juice
- 1 tsp honey
- 2 tsp mustard, medium hot
- e.g. salt and pepper
- 300 g smoked salmon
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Mix the sour cream, low-fat quark, and dill. Season with salt, pepper, lemon juice, honey, and mustard. Peel and wash the potatoes and onions. Roughly chop both in a blender and place in a bowl. Add the egg, cornstarch, salt, pepper, and nutmeg to the mixture and mix well. Fry the potato pancakes in batches in hot oil in a pan until golden brown on both sides. Serve the smoked salmon separately or piled on top of the potato pancakes. Serve with the dip.
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