Potato Pancakes with Salmon and Cream Cheese

Ingredients

• 800 g waxy potatoes
• 1 large egg
• 1 tbsp spelt whole‑grain flour (15 g)
• Salt
• Pepper
• 3 tbsp Rapeseed oil
• 2 handfuls pea shoots (5 g each)
• 150 g goat cream cheese (45% fat in the product)
• ½ tsp lemon juice
• 4 radishes
• 250 g smoked salmon slices
• chili flakes
• 1 tsp Olive oil
• ½ tsp red peppercorns

Instructions

1. 1.

   Peel, wash and grate potatoes coarsely. Squeeze out excess moisture and discard liquid. Lightly whisk the egg and add it with flour; season the mixture with salt and pepper.

2. 2.

   Heat a non‑stick pan with a little rapeseed oil. Drop the potato batter in 2 tbsp portions, flatten slightly. Fry the pancakes for 4–5 minutes on each side over medium heat until golden brown. Drain briefly on kitchen paper and keep warm in a preheated oven at 100 °C (fan 80 °C; gas: level 1) if needed. Repeat with remaining batter.

3. 3.

   Meanwhile wash and dry pea shoots. Mix goat cream cheese with salt, pepper and lemon juice to taste. Clean radishes, rinse and slice thinly.

4. 4.

   Arrange the potato pancakes on a plate, intersperse smoked salmon slices. Roughly form 1 tsp of cream cheese into small balls and place them atop the pancakes with salmon. Sprinkle with pepper and chili flakes; drizzle the cheese balls with a few drops of olive oil. Garnish everything with radish slices, pea shoots and red peppercorns, then serve immediately.