Hash Browns with Smoked Salmon, Rutabagas and Chives
Mix quark with salt, pepper, lemon juice, argan oil and chives. Set aside and refrigerate.
Rinse potatoes and cook for about 25 minutes in salted water, rinse, peel and let cool. Peel rutabagas, cut into evenly-sized pieces and cook until soft in salted water. Grate potatoes on a grater coarsely. Drain the rutabaga pieces, mash finely with potato masher and add to potatoes. Peel garlic and chop finely, then mix with potatoes, stir in egg and season hash browns with salt, pepper and nutmeg.
Heat clarified butter in a non-stick pan. Add 1 heaping tablespoon of hash browns, flatten and smooth. Cook hash browns until brown on both sides.
Serve stacks of hash browns with smoked salmon, garnished with chive quark. Serve hot.