Potato pancake with salmon

Name: Potato pancake with salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 250 g Wine-sauerkraut (tin); 1 small onion; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Oil; 250 g Low-fat curd; 5 TABLESPOONS low-fat milk; 1/2 bunch Chives; 120 g smoked salmon; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
250 g Wine-sauerkraut (tin)
1 small onion
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Oil
250 g Low-fat curd
5 TABLESPOONS low-fat milk
1/2 bunch Chives
120 g smoked salmon
baking paper

Directions

1
Peel, wash and grate the potatoes. Drain the sauerkraut and add. Peel, grate and add onion. Stir in egg, season with salt and pepper. Line a baking tray with baking paper and brush thinly with oil.
2
Spread 12 piles of dough from the baking paper, press them slightly flat. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes, turning after half the baking time.
3
In the meantime, stir the curd and milk until smooth, season with salt and pepper. Wash the chives, shake dry and cut into fine rolls, except for a little bit for garnishing. Fold the rolls into the quark except for a little bit.
4
Arrange in a small bowl, sprinkle with chives and garnish. Cut salmon into strips. Arrange potato pancakes with salmon and quark on a plate.