Potato Pancakes with Salmon and Crème Fraiche

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

Potato Pancakes with Salmon and Crème Fraiche

Instructions

Peel the potatoes and onions. Wash the potatoes and grate them coarsely or finely as desired, squeeze them well.
Cut or grate the onion into small cubes.
Add 4 eggs, a little flour, onions, salt and pepper to the grated potatoes. Mix everything well and fry in a pan with oil.
For the dip:
Put 1 cup of crème fraiche in a bowl. Cut half a bunch of chives into rolls and chop half a bunch of parsley and add to the crème fraiche. Season to taste with salt and pepper. Depending on the consistency, add a little cream or mineral water. The dip should be nice and creamy.
To serve, place a potato pancake on the plate, put two slices of salmon on the potato pancake and a tablespoon of dip on top of the salmon.

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