Ingredients
- For the Gromperekichelcher:
- 900 g potatoes
- 60 g shallots
- 18 g garlic
- 60 g butter
- 30 g plain flour
- 3 eggs (whole)
- 6 g parsley
- salt, pepper, nutmeg
- For the Salmon:
- 150 g smoked salmon
- 150 g crème fraîche
Instructions
For the Gromperekichelcher:
- Peel and wash the potatoes then grate them.
- Finely chop the shallots, garlic and parsley and add the grated potatoes.
- Press out some of the excess liquid.
- Add the eggs then mix and season with salt, pepper and nutmeg.
- Add the sieved flour and mix.
- Form the Gromperekichelchers (± 50g each) using 2 spoons, and pan-fry until golden, brown and crispy.
For the Salmon:
- Thinly slice the salmon
- Place 3 Gromperekichelchers on a plate, garnish with 2 small slices of smoked salmon and a large spoonful of crème fraîche
- Serve immediately
Recipe: Kim Kevin de Dood
