Potato pancakes

Name: Potato pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Apples (e.g. Boskoop); 4 TABLESPOONS Sugar; 5 TABLESPOONS apple juice; 1 Cinnamon stick; 1 kg floury potatoes; 1 Onion; 1 egg (size M); 1-2 TABLESPOONS Potato starch; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 75 g clarified butter; 125 g Fresh cream; 100 g smoked salmon in slices; 7-10 Tbsp Dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Apples (e.g. Boskoop)
4 TABLESPOONS Sugar
5 TABLESPOONS apple juice
1 Cinnamon stick
1 kg floury potatoes
1 Onion
1 egg (size M)
1-2 TABLESPOONS Potato starch
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
75 g clarified butter
125 g Fresh cream
100 g smoked salmon in slices
7-10 Tbsp Dill

Directions

1
Peel and quarter the apples and remove the core. Cut the quarter into small pieces. Caramelise the sugar in a pot. Deglaze with apple juice, add apples and cinnamon stick. Simmer covered for 6-10 minutes (depends on the type of apple)
2
Peel, wash and finely grate the potatoes. Drain on a sieve, catching the liquid. Peel onion and grate finely with potatoes. Pour off the collected liquid and add the potato starch to the potatoes. Add egg and additional potato starch (depending on how starchy the potatoes were). Season to taste with salt, pepper and nutmeg
3
Heat the clarified butter in portions in a pan. Bake approx. 12 buffers one after the other, but put 2 tablespoons of potato mixture per buffer in the pan (a total of 3-4 buffers per pan) and fry for 3-4 minutes on both sides. Drain on kitchen paper and keep warm. Potato pancakes can be served with applesauce and about 2 tbsp. sugar or arrange crème fraîche and salmon on plates. Garnish salmon pancakes with dill