Potato pancakes with cream cheese
easy
30 mins
30 mins
Ingredients
- 50 g Smoked salmon
- 1/2 Shallot
- 2 stem(s) Basil
- 80 g granular cream cheese
- 1 TABLESPOON Lime juice
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 90 g mainly waxy potatoes
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS clarified butter
- 2 Radishes
- 7-10 Tbsp some basil leaves
Directions
- 1
Cut salmon into small cubes. Peel and finely chop the shallot. Wash the basil, pluck the leaves from the stalks and cut into strips. Mix cream cheese with lime juice. Carefully fold in salmon, shallots and basil strips.
- 2
Season with salt and pepper. Cover and put in a cool place. Peel, wash and roughly grate the potatoes. Season with salt, pepper and nutmeg. Heat lard in a pan. From the potato dough, add 3 buffers with a tablespoon to the pan. Fry for about 3 minutes until brown. Then turn and fry again for about 3 minutes. Arrange the potato pancakes on a plate. Add the salmon cream cheese.
- 3
From the potato dough, add 3 buffers with a tablespoon to the pan. Fry for about 3 minutes until brown. Then turn and fry again for about 3 minutes. Arrange the potato pancakes on a plate. Add the salmon cream cheese. Clean and wash the radishes and cut them into sticks. Garnish the buffer with radishes and basil leaves
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