Informations:
Recipe tested by
VGDINNER.COM
For
Beginners
Medium
Servings:
4
persons
Length:
30
minutes of cooking
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Ingredients:
200 ml of crème fraiche
1 tablespoon of fresh dill, thinly chopped
2 tablespoons of horseradish
1 teaspoon of lemon peel
1 kg of potatoes
1 clove of garlic, crushed
1/2 teaspoon of crushed black pepper
2 tablespoons of chives, thinly chopped
1 egg, slightly beaten
35 g of flour
oil for frying
16 thin slices of smoked salmon
Making:
In a bowl, mix the crème fraiche, the dill, the horseradish and the lemon peel.
Grate the potatoes, then press them to remove the excess of water.
In a big salad bowl, mix the potatoes with the garlic, the pepper, the chives, the egg and the flour. Stir well.
In a big frying pan, warm the oil. Roast a quarter of the mixture of potatoes into small pancakes; they must be browned on each sides and crunchy. Repeat three times the procedure.
You must have 12 pancakes in a all.
Dispose one pancake on each plate, garnish with 2 slices of salmon and one tablespoon of the horseradish crème fraîche. Add another pancake, some salmon and the cream. End with a pancake and some cream.
Advice : The horseradish do have a special taste. You can easily replace it by some double cream.
En accompagnement : Montravel 2002 - Château Le Raz (Dordogne) - Servir bien frais
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