Sauerkraut buffer with smoked salmon

Name: Sauerkraut buffer with smoked salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 1 jar(s) (580 ml; drained weight 520 g) Sauerkraut; 1 egg (size M); 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 3-4 Tbsp Oil; 150 g Fresh cream; 1 TEASPOON Lemon juice; 8 discs smoked salmon (about 35 g each); 7-10 Tbsp Dill and flowers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
1 jar(s) (580 ml; drained weight 520 g) Sauerkraut
1 egg (size M)
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
3-4 Tbsp Oil
150 g Fresh cream
1 TEASPOON Lemon juice
8 discs smoked salmon (about 35 g each)
7-10 Tbsp Dill and flowers

Directions

1
Peel, wash and coarsely grate the potatoes. Drain the sauerkraut, squeeze well and add to the potatoes together with the egg and flour. Season with salt, pepper and sugar and mix everything well.
2
Heat the oil in a frying pan. Add two heaped tablespoons of the potato and sauerkraut mixture to the pan, flatten and fry over medium heat for 3-4 minutes on each side until golden brown. Mix crème fraîche and lemon juice and season with salt and pepper.
3
Arrange the buffer and salmon on a plate and serve garnished with dill and dill flowers as desired. Serve with the crème fraîche dip.