Summary

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

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Instructions

1. Put the grated potatoes and zucchini in a bowl and mix with the flour.
2. Whisk eggs, herbs, salt, pepper and nutmeg and fold into the vegetables. Season the buffer pastry well.
3. 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.
4. Drain the fried pancakes on kitchen paper and distribute on plates. Garnish with the salmon, the crème fraiche and the keta caviar.
5. As a starter for 4 people, as a snack for 2.