Potato pancake with salmon

Name: Potato pancake with salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Onion; 1 egg (size M); 1-2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g clarified butter; 8 TSP ripened cream; 1 TEASPOON Lemon juice; 4 discs smoked salmon; 2 small trout fillets; 4 TSP thickened cranberries; 4 Lemon corners and dill for garnishing

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
1 Onion
1 egg (size M)
1-2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g clarified butter
8 TSP ripened cream
1 TEASPOON Lemon juice
4 discs smoked salmon
2 small trout fillets
4 TSP thickened cranberries
4 Lemon corners and dill for garnishing

Directions

1
Peel, wash and roughly grate the potatoes. Peel onion and grate finely with the potatoes. Add egg and flour. Season to taste with salt and pepper. Heat the clarified butter in portions in a pan.
2
Bake 8 buffers one after the other, but put 3 tbsp. of potato mixture per buffer in the pan (a total of 3-4 buffers per pan) and fry on both sides for 3-4 minutes. Keep the potato pancakes warm.
3
Fry the rest of the potato mixture as well. Mix 4 tsp. cream and lemon juice and season with salt and pepper. Cover 4 buffers with 1 tsp. lemon cream and 1 slice of salmon and garnish with lemon wedges and dill.
4
Cover the remaining buffers with 1 tsp cream, 1/2 trout filet and 1 tsp cranberries.