Potato pancakes with scrambled eggs and salmon

Name: Potato pancakes with scrambled eggs and salmon
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 Frozen potato pancakes (à 60 g); 1 small zucchini; 100 g smoked salmon in slices; 8 Eggs; 8-10 Tbsp Milk; 7-10 Tbsp salt, white pepper; 1 TABLESPOON butter/margarine; 1/2 bunch Dill; 7-10 Tbsp Lemon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

8 Frozen potato pancakes (à 60 g)
1 small zucchini
100 g smoked salmon in slices
8 Eggs
8-10 Tbsp Milk
7-10 Tbsp salt, white pepper
1 TABLESPOON butter/margarine
1/2 bunch Dill
7-10 Tbsp Lemon

Directions

1
Bake the potato pancakes in a preheated oven (electric cooker: 200 °C/recirculating air 175 °C/gas: level 3) for 8-10 minutes on each side until golden brown
2
Clean, wash and chop the zucchini. Cut salmon into strips. Whisk eggs and milk, season
3
Heat the fat in a frying pan. Sauté the zucchini in it. Add egg milk and salmon and let it simmer at medium heat. Push them together from time to time towards the middle
4
Wash and chop the dill. Dress everything. Sprinkle with dill and garnish with lemon as desired
5
Drink: cool white wine