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Tisa74
Beet lettuce with warm smoked salmon and cream
Starter for Christmas: latkes of beet with crème fraîche and warm smoked salmon.
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Ingredients
Directions
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Peel and grate the raw beet with a fine grater. Also grate the garlic.
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Mix the beet and garlic with the fennel seed, egg, breadcrumbs, pepper and salt.
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Heat the oil in a skillet and scoop 1 tbsp of the beet mixture into the pan until you have 6 heaps.
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Press a little and cook on medium heat for 2 minutes. Turn, press a bit and bake for another 1 min. Drain the latkes on a plate with kitchen paper.
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Make another portion in the same way.
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Stir in the crème fraiche. Stack a latte, some crème fraîche and salmon on each plate and repeat this twice so that you have a turret.
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Tear the basil into pieces and sprinkle the turrets with it.
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Nutrition
220Calories
Sodium8% DV200mg
Fat28% DV18g
Protein14% DV7g
Carbs2% DV7g
Fiber8% DV2g
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