Mini Potato Pancakes with Dill Cream and Caviar

Ingredients

• 2 small onions
• 500 g mostly firm potatoes
• 1 egg
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 4 Tbsp sunflower oil
• 250 g crème fraîche
• 150 g Sour cream
• 2 tbsp coarse mustard
• 0.5 tsp lemon zest
• 1 bunch dill
• 3 tbsp caviar

Instructions

1. 1.

   Peel and finely chop the onions. Peel, grate the potatoes and mix thoroughly with eggs, salt, pepper, flour and onions. Heat sunflower oil in a non-stick pan in portions. Fry about 16 potato pancakes from the batter. Drain on paper towels.

2. 2.

   Whisk together crème fraîche, sour cream, mustard and lemon zest. Season with salt and pepper. Rinse, dry and finely chop dill; fold into the cream. Arrange the pancakes on a large platter and top with dill cream and caviar.