Great appetizer! Crunchy potato and spinach cookies with soft smoked salmon and a spicy horseradish dip! I love it!!
Ingredients for 2 pers.:
- 100 g smoked salmon
- 2 potatoes
- 200 gr spinach
- 1 lemon
- 2 tsp grated horseradish
- 1 egg
- 1/2 red pepper
- 2 tbsp crème fraiche
- 50 g parmesan
- 2 tbsp flour
How to prepare it:
Peel the potato and grate it (you should not wash the potato because we want to keep the starch). Cut the spinach smaller. Cut the red pepper about half, remove the seeds, and finely chop the pepper. Grate the parmesan. Grate the zest of the lemon.
Put the potato grater with the finely chopped red pepper in a large mixing bowl. Add the egg and parmesan and stir well. Add the flour.
Put the crème fraiche, horseradish grater, the juice of 1/2 lemon, and some pepper in a bowl, stir well.
Put a frying pan on the heat. Fry the spinach, let alone until the spinach has shrunk. Drain briefly, then mix in the potato mixture.
Heat a frying pan with some butter. Place a cooking ring and fill with a layer of the potato-spinach mixture. Bake for 5 minutes on both sides.
Serve the cookies warm with a piece of smoked salmon and a pinch of horseradish cream.