🍽️ Crispy Potato Pancakes with Smoked Salmon and Fresh Arugula

Name: Crispy Potato Pancakes with Smoked Salmon and Fresh Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg mostly waxy potatoes; 2 eggs; 1 tbsp flour; salt; pepper (from the mill); oil (for frying); 300 g crème fraîche; 1 tbsp lemon juice; salt; pepper (from the mill); 1 garlic clove; 1 bunch arugula; 400 g smoked salmon (in slices)

717 kcal · 30 min · 4 servings

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Ingredients

1 kg mostly waxy potatoes
2 eggs
1 tbsp flour
salt
pepper (from the mill)
oil (for frying)
300 g crème fraîche
1 tbsp lemon juice
salt
pepper (from the mill)
1 garlic clove
1 bunch arugula
400 g smoked salmon (in slices)

Instructions

1. Peel the potatoes, wash them thoroughly, and grate them using a coarse grater. Place the grated potatoes in a bowl, add the eggs and flour, and mix everything well. Season the mixture to taste with salt and pepper.
2. Heat oil in a large frying pan until it is very hot. Take one tablespoon of batter at a time, place it in the pan, and flatten it out. Fry the pancakes on both sides until they are golden brown and crispy.
3. Preheat the oven to 70 degrees Celsius. Place the finished potato pancakes on a baking sheet and keep them warm there until everything is ready to serve.
4. Wash the arugula thoroughly. Remove any damaged leaves and dry the greens well, preferably using a salad spinner.
5. Whisk Creme Fraiche with lemon juice, a pinch of sugar, salt, pepper, and a pressed clove of garlic in a small bowl. Taste the sauce at the end and adjust the seasoning if necessary.
6. Take the warm potato pancakes and place them on plates. Spread the fresh arugula on top, add pieces of smoked salmon, and drizzle the prepared Creme Fraiche sauce over everything. Enjoy your meal!

Nutrition per serving

kcal: 717
Protein: 31 g · Fett/Fat: 44 g · Carbs: 48 g