Colorfully garnished potato pancakes
easy
60 mins
60 mins
Ingredients
- 1 pack of (for 0.75 l liquid) Potato pancakes
- 40 g Butter or margarine
- 1 Egg
- 200 g smoked salmon
- 1 TABLESPOON Capers
- 150 g Fresh cream
- 5 Dill flags for garnishing
- 3 TSP Lemon juice
- 7-10 Tbsp Salt
- 5 TSP big red caviar
- 5 Lemon corners and parsley spots for garnishing
- 5 Salad leaves
- 200 g Deep-sea crab meat
- 1 Egg Yolk
- 7-10 Tbsp Sugar
- 2 TEASPOONS Mustard
- 7-10 Tbsp Pepper
- 2 stem(s) Dill
Directions
- 1
Stir the potato pancake powder into 3/4 litres of cold water and let it swell for about 10 minutes. Heat the fat, add the potato dough by the spoonful and smooth it down. Add approx. 15 pieces. Fry on both sides until golden brown. To garnish, hard-boil the egg, peel and dice finely.
- 2
Cut salmon into fine strips. Mix the egg, salmon and capers and spread over 5 buffers. Decorate with 1/2 teaspoon of crème fraîche and dill flags. Season the rest of the crème fraîche with 1/2 teaspoon lemon juice and salt. Spread over another 5 buffers. Add 1 teaspoon each of caviar, lemon wedges and parsley dabs. For the remaining buffers, wash and drain the salad leaves. Sprinkle deep-sea crabs with the remaining lemon juice. Beat the egg yolks with some sugar until fluffy. Season with mustard, salt and pepper.
- 3
Add 1 teaspoon each of caviar, lemon wedges and parsley dabs. For the remaining buffers, wash and drain the salad leaves. Sprinkle deep-sea crabs with the remaining lemon juice. Beat the egg yolks with some sugar until fluffy. Season with mustard, salt and pepper. Wash the dill, chop finely and stir in. Spread lettuce leaves, crabs and mustard-dill sauce on the potato pancakes
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