Potato and Zucchini Pancakes with Salmon, Herb Creme Fraiche and Trout Caviar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s), floury, coarsely rated
- 200 g zucchini, rouhly rated
- 2 tablespoon flour
- rosemary
- oregano
- 2 egg (s)
- salt
- Pepper, freshly ground
- Nutmeg, freshly grated
- olive oil
- 8 slices salmon
- 200 g crème fraîche with herbs
- 100 g caviar (trout), a. d. Glass
Print Recipe
Pin Recipe Instructions
- Put the grated potatoes and zucchini in a bowl and mix with the flour.
- Whisk eggs, herbs, salt, pepper and nutmeg and fold into the vegetables. Season the buffer pastry well.
- Heat the oil in a pan and place the vegetable mixture in small piles in the hot fat, press flat and fry the buffers for about 2 minutes on each side until they are golden brown.
- Drain the fried pancakes on kitchen paper and distribute on plates. Garnish with the salmon, the crème fraiche and the keta caviar.
- As a starter for 4 people, as a snack for 2.
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