Summary

Ingredients

• 500 g potato (s)
• 1 bunch chives
• 1 egg (s)
• 1 tablespoon flour
• salt and pepper
• 3 tablespoon clarified butter
• 100 g crème fraîche
• 100 g salmon, smoked (4 slices)

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Instructions

1. Peel, wash and roughly grate the potatoes. Wash the chives and cut into pieces. Stir chives, egg and flour into the potato mixture. Season with salt and a little pepper.
2. Heat the clarified butter in portions in a coated pan. Shape the potato mixture into 8-12 buffers and fry for 3-4 minutes on each side until crispy brown.
3. Serve the pancakes with creme fraiche and the smoked salmon.