Potato pancakes with salmon and radish-cucumber salsa

Name: Potato pancakes with salmon and radish-cucumber salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Cucumber; 1 collar Radishes; 2 Shallots; 3-4 Stem(s) Dill; 7-10 Tbsp Salt; 7 TABLESPOONS Oil; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1 kg Potatoes; 2 Eggs (size M); 6 TABLESPOONS fluffy oats; 150 g Fresh cream; 200 g Tsar filet (cold smoked salmon back fillet)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Cucumber
1 collar Radishes
2 Shallots
3-4 Stem(s) Dill
7-10 Tbsp Salt
7 TABLESPOONS Oil
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1 kg Potatoes
2 Eggs (size M)
6 TABLESPOONS fluffy oats
150 g Fresh cream
200 g Tsar filet (cold smoked salmon back fillet)

Directions

1
Clean and wash the cucumber and radishes. Finely dice both. Peel and dice the shallots. Wash dill, shake dry, pluck flags from the stalks, chop finely, except for something to garnish. Mix cucumber, radish, shallot, chopped dill, 1/2 tsp salt, 3 tbsp oil and lemon juice. Season to taste with sugar, pepper and salt if necessary
2
Peel the potatoes and grate them finely. Knead potatoes with eggs and oat flakes, season with salt, pepper and some sugar. Heat 4 tablespoons of oil in portions in two pans. Put 4-5 portions of potato dough (1 heaped tablespoon each) in each pan, flatten them a bit and form them into small cakes. Fry on each side for 3-4 minutes until brown, remove and keep warm. Process the rest of the dough in the same way
3
Cut salmon into thicker slices. Arrange the Rösti, salmon and salsa with a little crème fraîche each, garnish with dill