Gromperekichelcher and Smoked Salmon with Crème Fraîche

Peel and wash the potatoes, then grate them.

Finely chop the shallots, garlic, and parsley, and add them to the grated potatoes. Press out some of the excess liquid.

Add the eggs and season with salt, pepper, and nutmeg. Mix well, then add the sieved flour and combine.

Form the Gromperekichelchers (about 50 g each) using 2 spoons, and pan-fry in butter until golden brown and crispy.

Thinly slice the smoked salmon.

Arrange 3 Gromperekichelchers on a plate, garnish with 2 small slices of smoked salmon, and top with a generous spoonful of crème fraîche. Serve immediately.