Potato Pancakes with Salmon and Curd Cheese


Rating: 3.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:











Instructions:

Add the potato buffer flour to the water, stir and leave to swell for ten minutes.

Heat clarified butter in a frying pan on 3 or automatic hotplate 9-12. Bake about 8 potato pancakes the size of a hand on both sides of the potato mixture on 2 or automatic cooking plate 5-7.

Mix herb curd with milk. Rinse dill and scallions, toss to dry, chop half of the dill into small pieces, cut scallions into fine rolls. Stir the chopped dill and half of the scallions into the curd.

Bring the pancakes to the table with the salmon as well as the curd. Garnish with remaining dill and spring onions.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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