Sauerkraut for gourmets : There’s no getting around some prejudices. For example, that sauerkraut doesn’t fit into fine cuisine. Hearty pancakes made of potatoes and sauerkraut, topped with smoked salmon and cream.
1 Peel the potatoes and cook them in salted water for 20-25 minutes.
2. in the meantime stir sour cream or crème fraiche or sour cream until smooth, season with salt and pepper. For the dough, stir flour with eggs and milk. Drain sauerkraut in a sieve, squeeze well and chop coarsely with a kitchen knife. Drain the potatoes and press them through a potato ricer into the flour mixture. Add the sauerkraut and fold in well. Season with salt, pepper and sugar.
Heat clarified butter in a large frying pan. Place the dough in the frying pan in the form of pancakes about 8 cm ø and toast over medium heat for 1-2 minutes until golden. Turn the pancakes to the other side and roast for another 1-2 min.
Arrange the sauerkraut pancakes on plates, add a blob of cream and top with smoked salmon. Garnish with dill to taste.
Drink tip: dry white wine (e.g., sauvignon blanc).
Little effort: *
Preparation time: 25 min.
Tip: Instead of clarified butter, you can also use butter in most cases.
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