Potato pancakes with salmon and herb cream cheese

Ingredients for 2 servings:

• 700 g potatoes
• 70 g flour
• salt and pepper
• nutmeg
• 1 pack of smoked salmon
• 1 pack of herb cream cheese
• 1 pack of lamb’s lettuce

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Brush the potatoes and boil them in salted water, drain them, and let them steam thoroughly on the turned off stovetop. The more you steam the potatoes, the less flour you’ll need to add later. Peel them while they’re still warm and press them through a potato ricer. Season with salt, pepper, and nutmeg and mix enough flour into the warm potatoes to make a dough that’s just about non-sticky. Form the dough into a log with your hands and cut off slices. Roll out the slices with a rolling pin on a well-floured surface and cook in an ungreased pan for 3-4 minutes on each side. The dough should be worked quickly, otherwise it will absorb water and become difficult to handle. If this happens, add a little more flour. Spread the flatbreads with cream cheese, arrange smoked salmon and lamb’s lettuce on top, and fold them over. Serve immediately. Variations: The flatbreads can also be eaten cold, spread with butter and jam, or with other savory toppings such as ham, trout cream, etc. Tip: If you don’t have floury potatoes at home, you can try using other types. You’ll need to use more flour, but they still work quite well.