Summary

Ingredients

• 600 g potato (s)
• 1 tablespoon caraway seeds
• 1 onion (s)
• 3 egg (s)
• 4 tablespoon flour
• salt
• pepper
• nutmeg
• Cayenne pepper
• 0.5 ½ cup parmesan, grated
• Clarified butter
• 400 g salmon, smoked
• 1 glass egg (s) (quail eggs)
• 1 glass caviar, German
• 1 cup sour cream
• 1 cup yogurt
• 1 lemon (s)
• Worcester sauce
• sugar
• dill

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Instructions

1. Wash the potatoes and cook them in salted water with caraway seeds.
2. Then peel the slightly cooled potatoes and press them through a potato press. Add the finely chopped onion, eggs and flour to the potatoes and process into a smooth mass. Season well with salt, pepper, nutmeg and cayenne pepper.
3. Fold in the grated parmesan. Form small potato pancakes and fry them in a pan with clarified butter until golden yellow on both sides.
4. Arrange the potato pancakes, add the smoked salmon slices. Halve the quail eggs, top with the caviar and place with the potato pancakes. Mix the sour cream and yoghurt with lemon juice until smooth, season with Worcestershire sauce, salt, pepper and sugar and add to the potato pancakes. Garnish with dill sprigs and serve immediately.