Potato Pancakes with Apple SaucePotato pancakes with salmon tartare Potato Roesti



Potato pancakes with salmon tartare




Ingredients:
400 g / 14 oz
1
2
2 tbsp

20 g / 2 tbsp
300 g / 10.5 oz
1
1 tbsp
1 tbsp

2 tbsp
potatoes
onion
eggs
flour
Salt
clarified butter
smoked salmon
shallot
corn oil
fresh lemon juice
white pepper
fresh dill

Serves 25 - 52 cal per serving
Prep-time: 45 min. - Total-time: 45 min.


--> Salmon in Puff Pastry
Potato pancakes with salmon tartare are nice as finger food or small appetizer. The small potato pancakes can be prepared before use and kept warm in the oven at 50 C / 122 F just like the salmon tartare which can be prepared, covered and stored in the refrigerator. Peel semi-solid potatoes and a small onion and grate finely with a food processor. Place the potato mixture in a cloth, firmly twist together the ends and squeeze the potatoes thoroughly. Mix potatoes, eggs and flour with a fork and season with salt. Heat pan, portion the butter oil and bake about 25 small potato pancakes, as seen above in the picture. For the salmon tartare cut smoked salmon into small cubes. Dice a shallot finely and mix with the salmon tartare. Stir corn oil with lemon juice and season with white pepper. For the marinade salt is not necessary, as the Salmon is already spicy enough. Chop dill finely, add to the marinade and mix with the salmon tartare. Serve potato pancakes with salmon tartare and serve immediately.



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