Small potato pancakes with salmon

Name: Small potato pancakes with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 800 g waxy potatoes; 1 egg (size M); 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 150 g ripened cream; 75 g smoked trout fillets; 75 g smoked salmon in slices; 2-3 TABLESPOONS Cranberries (from the glass); 1 small lemon; 3 Stem(s) Dill; 7-10 Tbsp Lettuce and tomato wedges

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
800 g waxy potatoes
1 egg (size M)
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
150 g ripened cream
75 g smoked trout fillets
75 g smoked salmon in slices
2-3 TABLESPOONS Cranberries (from the glass)
1 small lemon
3 Stem(s) Dill
7-10 Tbsp Lettuce and tomato wedges

Directions

1
Peel and finely chop the onion. Peel, wash and finely grate the potatoes. Mix potatoes, egg, flour, onion, salt and pepper well. Heat the oil in a coated pan and bake about 12 potato pancakes in portions, turning. Drain on kitchen paper. Add one teaspoon of sour cream to each pan.
2
Cut the fish a little bit smaller. Cut lemon into small slices. Put trout and cranberries on one half of the buffers. Cover the other half with salmon, lemon and dill. Arrange on plates, garnish with lemon slices, lettuce and tomato wedges