Put potatoes, carrots and zucchini through the food processor so that narrow strips come out. Finely chop the onion and garlic. Put everything in a large bowl, add eggs and flour, season and mix everything well

Heat the fat in a pan and fry the buffer in it.

3rd addendum: I actually forgot half of it when I set it up ... but now follows: Mix the sour cream and yoghurt for the herb dip. The herbs all come from my herb garden. Throwed it into Tupper’s little turbo boss and teased it pretty small. Mix this with the sour cream yoghurt mixture, season with salt and pepper and a little lemon juice and you're done!

Arrange the vegetable buffer with smoked salmon and dip on plates ...