Set aside some dill, chop the rest. Stir crème fraîche with juice of one lemon, mustard and dill. Season with sugar, salt, pepper.
Cut the salmon diagonally into strips.
Fry the frozen potato pancakes in the hot clarified butter until golden brown on both sides.
Spread crème fraîche on the lukewarm pancakes, add salmon and garnish with dill.
As a menu suggestion:
Entrée: Smoked salmon with potato pancakes.
Main course: Turkey leg in orange sauce
Dessert: Elderberry cream with apple slices
35 min.
serve & drink
Tip: Instead of clarified butter, you can also use butter in most cases.
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