Coarsely grate the potatoes, dust with the dumpling aid so the dough stays white. Then add the eggs, cream cheese, salt and nutmeg, mix everything well.
When the pans are hot with the fat, the batter goes into the pan, fry on both sides and park on a plate. When they are all fried, then pick the salmon, cut the horseradish into 2 lobes with a soup spoon and arrange on the plate. Mix the rest of the horseradish with a little water and use the blender to froth up.
Slice the onion rings very thinly and arrange them. If you still have a chutney, you are welcome to add a nock. The butterfly wishes you a good appetite