Schupfnudeln mit geräuchertem Lachs

Ingredients

• 800 g starchy potatoes
• Salt
• 2 Eggs
• 150 g flour
• nutmeg
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• 50 ml whipping cream (at least 30% fat)
• 150 g Sour cream
• 2 tbsp mixed chopped herbs (e.g., parsley, basil, chives)
• Salt
• Cayenne pepper
• 1 untreated lemon
• 250 g smoked salmon (slices)
• chives (for garnish)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 30 minutes. Drain, peel while still hot, and press through a potato ricer. Let cool. Add eggs and flour, then mix into a smooth dough. Season with nutmeg, salt, and pepper.

2. 2.

   With floured hands, shape finger‑thick, thumb‑long rolls that taper to pointed ends. Drop the Schupfnudeln into plenty of boiling salted water and let them rise on low heat for about 2 minutes. Remove, plunge into cold water, and drain well on a sieve.

3. 3.

   Pan‑fry the cooked Schupfnudeln in clarified butter until golden brown, stirring frequently. Stir in cream, sour cream, and herbs; season with salt and cayenne pepper, then simmer for 2–3 minutes while stirring. Wash the lemon, dry it, and zest a few fine strips of peel using a zester. Slice the lemon into wedges.

4. 4.

   Wash and shake off excess water from the chives. Arrange the Schupfnudeln with smoked salmon on plates, garnish with lemon zest and chives, and serve with lemon wedges.