Potato Pancakes with Salmon

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g potatoes, waxy
  • 1 onion (s), approx. 80 g
  • 1 egg (s)
  • 1 tablespoon cornstarch
  • nutmeg
  • oil for frying

For the dip:

  • 200 g sour cream
  • 200 g low-fat quark
  • 80 g dill, may also be frozen
  • 2 lemon (s), juice it
  • 1 teaspoon honey
  • 2 teaspoons mustard, medium hot

Also:

  • salt and pepper
  • 300 g smoked salmon
Potato Pancakes with Salmon
Potato Pancakes with Salmon

Instructions

  1. Mix the sour cream, low-fat quark and dill. Season to taste with salt, pepper, lemon juice, honey and mustard.
  2. Peel and wash the potatoes and onions. Roughly chop both in a blender and place in a bowl. Add the egg, cornstarch, salt, pepper and nutmeg to the mixture and mix the ingredients well. Fry the buffer in portions in hot oil in a pan on both sides until golden.
  3. Either serve the smoked salmon separately or add them to the potato pancakes. Serve with the dip.

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