Smoked Salmon on Horseradish Sour Cream and Potato Fritters
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 1 medium onion (s)
- 2 egg (s)
- 3 teaspoons flour
- 0.5 teaspoon ½ caraway seeds
- some salt and pepper
- 1 cup sour cream
- 2 teaspoons table horseradish
- 1 teaspoon honey
- 1 teaspoon mustard, medium hot
- 1 dash lemon juice
- 1 bunch dill or dried dill tips
- 150 g smoked salmon
- some oil
Print Recipe
Pin Recipe Instructions
- Mix the honey with the mustard and mix with the horseradish, sour cream, lemon juice and finely chopped dill (keep a few sprigs for decoration). Put aside.
- Now peel and grate the potatoes and onions and mix with the eggs, flour and caraway seeds. Season to taste with salt and pepper and fry small buffers in hot oil. If you don`t want to prepare the potato pancakes yourself, you can also use frozen goods. Keep finished buffers warm in the oven at 100 ° C.
- To finish, coat thickly with the sour cream mixture, cover with pieces of smoked salmon and decorate with dill.
- Ideal as a starter, small main course, but also as part of a buffet. Also goes well as an appetizer with a glass of sparkling wine.
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