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.