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🍽️ Crispy Rutabaga Pancakes with Fresh Chive Quark and Smoked Salmon

401 kcal · 30 min · 4 servings

Crispy Rutabaga Pancakes with Fresh Chive Quark and Smoked Salmon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the quark with a pinch of salt, some pepper, the lemon juice, the argan oil, and the fine chive rings.
  2. 2. Place the quark mixture in the refrigerator, covered, until you need it for serving.
  3. 3. Wash the potatoes thoroughly.
  4. 4. Boil the unpeeled potatoes in salted water for about 25 minutes until they are cooked through.
  5. 5. Shock the potatoes with cold water to stop the cooking process.
  6. 6. Peel the cooled potatoes and let them cool down completely.
  7. 7. Peel the rutabaga (also known as swede).
  8. 8. Cut the rutabaga into evenly sized pieces.
  9. 9. Cook the rutabaga pieces in a little salted water until soft.
  10. 10. Drain the cooked rutabaga.
  11. 11. Mash the rutabaga finely with a potato masher.
  12. 12. Grate the cooled potatoes coarsely on a grater.
  13. 13. Mix the mashed rutabaga with the grated potatoes.
  14. 14. Peel the garlic clove.
  15. 15. Mince the garlic very finely.
  16. 16. Fold the garlic into the potato-rutabaga mixture.
  17. 17. Stir the egg into the mixture.
  18. 18. Season the pancake mixture with salt, pepper, and grated nutmeg.
  19. 19. Heat the ghee (clarified butter) in a non-stick pan.
  20. 20. Take a tablespoon of the pancake mixture and place it in the hot pan.
  21. 21. Press the mixture flat and smooth it out.
  22. 22. Fry the pancakes on both sides until golden brown.
  23. 23. Remove the finished pancakes from the pan.
  24. 24. Keep the pancakes warm until all are fried.
  25. 25. Stack several pancakes on top of each other on the plate.
  26. 26. Garnish the stack with the cold chive quark.
  27. 27. Add smoked salmon.
  28. 28. Serve the pancakes best while still hot.

Nutrition per serving