Kohlrabi – Hash Browns with Salmon Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g kohlrabi, peeled
- 1 egg (s)
- 1 tablespoon low-fat quark
- 2 tablespoon flour
- salt and pepper
- nutmeg
- 4 teaspoons vegetable oil
- 1 slice (s) salmon (smoked salmon, 60 g)
- 2 teaspoons dill, fresher
- 0.5 teaspoon ½ mustard, grainier
- 2 tablespoon sour cream
- 50 g yourt, low-fat
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Grate the kohlrabi, squeeze it out well in a kitchen towel, stir with the egg, quark and flour. Season to taste with salt, pepper and nutmeg. Heat the oil in a coated pan and fry small hash browns one after the other.
- Finely chop the smoked salmon and dill. Mix with mustard, sour cream and yoghurt and season with salt, lemon juice and pepper. Serve the kohlrabi hash browns with the salmon cream.
- Tip: If the salmon is frozen, it can be pureed creamy with the yogurt.
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