Potato leek pancake with salmon in sour cream

Name: Potato leek pancake with salmon in sour cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g large potatoes; 7-10 Tbsp Salt; 1 Stalk leek (leek); 150 g ripened cream; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Cucumber; 100 g Strem salmon; 1 egg (size M); 2 TABLESPOONS Flour; 6-7 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g large potatoes
7-10 Tbsp Salt
1 Stalk leek (leek)
150 g ripened cream
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Cucumber
100 g Strem salmon
1 egg (size M)
2 TABLESPOONS Flour
6-7 TABLESPOONS Oil

Directions

1
Peel and wash the potatoes and cook them for about 15 minutes in boiling salted water until half done. Clean the leek, cut into fine rings, wash and drain. Drain potatoes and let them cool down. Stir sour cream and sour cream until smooth. Season to taste with salt, pepper and sugar. Wash cucumber and cut into small cubes. Pluck salmon in pieces.
2
Add salmon, cucumber and 1 tablespoon of leek rings to the sour cream. Roughly grate the potatoes. Add the rest of the leek, egg and flour and mix. Season with salt and pepper. Heat oil in portions in a pan. Fry 12 Rösti from the dough in portions at medium heat. Serve the Rösti with the salmon dip