Potato cakes with sour cream and wild salmon
Salmon on a nest of potato. A main course made in heaven.
Ingredients (Makes 8 portions):
approx. 280 g Mövenpick Alaskan wild salmon
500 g waxy potatoes
4 tablespoons of butter
1 teaspoon of salt
½ bunch of dill, parsley and chives
200 g crème fraîche
salt, freshly ground black pepper
Peel the potatoes and shred into thin strips. Place in a bowl. Melt the butter and add to the bowl. Season with salt and mix well.
Divide the potato mixture into eight equal nests and place on a baking tray lined with baking parchment. The nests should be as flat and uniform as possible to allow the potato to cook evenly. Bake the potato cakes in the middle of a pre-heated oven at 220°C for about 25 minutes until golden-brown and crispy.
In the meantime, finely chop the herbs and mix with the crème fraîche. Season with salt and pepper.
Place the cooked potato cakes on a serving dish and garnish each with a spoonful of the herb cream. Shape the salmon strips into rosettes and place on top of the cream. If you wish, sprinkle the potato cakes with herbs.