Potato fritters with cr me fra che and salmon tartar recipe

Potato Fritters with Cr me Fra che and Salmon Tartar recipe

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Ingredients

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
2	eggs
1 bunch(es)	rocket, trimmed
4 tbsp	olive oil
	salt and pepper
	sugar
	nutmeg

Instructions

Mix 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.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
medium
Calories per portion:
n/a