Potato fritters with cr me fra che and salmon tartar recipe
Potato Fritters with Cr me Fra che and Salmon Tartar recipeThis article was published by: Matthew
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|2||spring onions, finely sliced|
|4 sprig(s)||parsley, chopped|
|4 sprig(s)||dill, chopped|
|250 g||crème fraîche|
|3 tbsp||lemon juice|
|200 g||smoked salmon, finely diced|
|1 small||red bell pepper, diced|
|1 kg||potatoes, peeled|
|1 bunch(es)||rocket, trimmed|
|4 tbsp||olive oil|
|salt and pepper|
InstructionsMix the crème fraîche with 1 tablespoon of oil, one spring onion, dill and parsley. Season to taste with salt, sugar and pepper.
Combine the salmon with the remaining spring onion, the bell peppers and 1 tablespoon of oil. Season to taste with lemon juice, salt and pepper.
Coarsely grate the potatoes. Place the grated potatoes into a kitchen towel and squeeze out most of the liquid. Transfer into a bowl and stir in the eggs. Season with salt, pepper and nutmeg.
In a pan heat the remaining oil. Ladle ever a small heap of the potato mixture into the pan, flatten slightly and fry until golden and crispy on both sides. Keep warm and continue frying until all is used up.
Sandwich always two fritters with cream, salmon tartar and some rocket leaves. Serve immediately.
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Potato fritters with cr me fra che and salmon tartar recipe
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