Potato pancakes with salmon ham
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 750 g Potatoes
- 2 Egg Yolk
- 25 g Butter or margarine
- 50 g Flour
- 100 g chopped almonds
- 2 tablespoons (15 g each) Semolina
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Dill
- 150 g Fresh cream
- 100 g Low-fat curd
- 2 TABLESPOONS Oil
- 50 g flaked almonds
- 300 g Salmon ham
Directions
- 1
Wash the potatoes and cook in boiling water for about 30 minutes. Then rinse with cold water, peel and press through the potato press. Stir in egg yolk, fat, flour, chopped almonds and semolina.
- 2
Season to taste with nutmeg, salt and pepper. For the dip, wash and chop the dill, mix crème fraîche, quark and dill. Season with salt and pepper. Heat the oil in a pan. Add the potato dough by the spoonful as small heaps in the pan.
- 3
Sprinkle with flaked almonds. Fry on each side for 2-3 minutes on medium heat until golden brown. Arrange cookies, ham and dip garnished with fresh herbs on plates.
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