Potato pancakes with salmon and crème fraîche

Ingredients for 4 servings:

• 1 kg potatoes
• 500 g onion(s)
• 4 eggs
• some flour
• e.g. salt and pepper
• n. B. Oil for frying
• 1 cup crème fraîche
• ½ bunch chives
• ½ bunch parsley
• e.g. salt and pepper
• possibly cream or mineral water
• 1 pack of smoked salmon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the potatoes and onions. Wash the potatoes and grate them coarsely or finely, depending on your preference, and squeeze the excess water well. Place them in a bowl. Dice the onion or grate it. Add it to the grated potatoes along with the eggs, a little flour, onion, salt, and pepper. Mix everything well and fry in batches in a pan with oil. For the dip, put the crème fraîche in a bowl. Finely chop half a bunch of chives and half a bunch of parsley and add them to the crème fraîche. Season with salt and pepper. Add a little cream or mineral water for consistency. The dip should be nice and creamy. To serve, place a potato pancake on the plate, place two slices of salmon on the potato pancake, and add 1 tablespoon of the dip to the salmon.