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Ingredients
Smoked Salmon and Potato Celery Pancakes on Endive
- Ingredients
- 400 grams Smoked salmon
- 2 waxy potatoes
- 400 grams Celery root
- 1 Endive
- salt
- peppers
- vegetable oil (for frying)
- Dill (for garnish)
- 1 tsp sweet Mustard
- 1 Tbsp Mayonnaise
- 1 tsp chopped thyme
Rinse and trim endive and spin dry. Cut salmon into 4 thin slices, roll up and refrigerate. For the dip, mix mayonnaise, mustard and thyme and season with salt and pepper.
Peel potatoes and celery root, cut with a sharp knife into thin slices and cut slices into long, thin strips. Mix potato and celery root strips well, season lightly with pepper and divide into 8 portions. Fry portions in hot oil in a skillet into 8 pancakes. Fry pancakes until golden brown on both sides. Drain fried pancakes on paper towel, season lightly with salt and keep warm until serving in oven set to 75°C (approximately 165°F).
To serve, set endive leaves on plates in star shapes. Set a salmon roll in the center of each endive star. Place two potato pancakes next to each salmon roll. Garnish salads with fresh dill and dollops of dip. Serve remaining dip on the side.
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |