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🍽️ Crispy Potato Pancakes with Smoked Salmon and Herb Cream

559 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• salt
• 1 untreated lemon
• 2 sprigs dill
• 1 egg
• 120 g flour
• 20 g cornstarch
• pepper (from the mill)
• nutmeg
• 2 tbsp vegetable oil
• 30 g butter
• 70 g sour cream
• 16 slices smoked salmon

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for 25 to 30 minutes until they are soft.
4. 4. Drain the water and let the potatoes steam dry.
5. 5. Press the still hot potatoes through a potato ricer.
6. 6. Let the potato mixture cool down completely.
7. 7. Rinse the lemon with hot water and zest it into fine strips.
8. 8. Wash the dill and shake it dry.
9. 9. Strip the dill needles from the stems and chop them finely.
10. 10. Mix the cooled potato mixture with the egg.
11. 11. Add the flour and the cornstarch.
12. 12. Season the mixture with salt, pepper, and nutmeg.
13. 13. Heat the oil and butter in a pan.
14. 14. Place one tablespoon of the potato mixture into the hot pan.
15. 15. Press the portions slightly flat.
16. 16. Fry the pancakes until golden brown on both sides.
17. 17. Remove the finished potato pancakes from the pan.
18. 18. Let them drain on kitchen paper.
19. 19. Arrange the pancakes on plates.
20. 20. Place a dollop of sour cream on each pancake.
21. 21. Place a slice of smoked salmon on top.
22. 22. Garnish the dish with the lemon zest.
23. 23. Sprinkle the chopped dill needles over it.
24. 24. Adjust the seasoning with a little pepper and serve the dish.

Nutrition per serving

• kcal: 559
• Protein: 29 g · Fett/Fat: 28 g · Carbs: 47 g