HOUSE OF ASIA
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Potato pancakes with smoked salmon
Are potato pancakes best served with goulash? They can also be incredibly delicious with a sauce that smells of Asia. Be sure to try them with smoked salmon and a thick sauce with strong Asian accents.
Ingredients
- 1/2 kg of potatoes
- 120 g of onion
- 1 egg
- 4 tablespoons of wheat flour
- 2 tablespoons of grated ginger
- 3 sachets of miso soup
- 2 tablespoons light soy sauce
- 200 g smoked salmon, cut into 1 cm strips
- 1 bunch of radishes, thinly sliced
- 1/2 green cucumber
- lime, to serve
- nori leaf, cut into 1 mm strips, for serving
- salt and pepper, to taste
- 4 tablespoons of vegetable oil, for frying
SOS:
- 4 tablespoons of mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon of sugar
- 1 teaspoon lime juice
- 1 teaspoon wasabi paste
A method of preparing
1. Mix all sauce ingredients and set aside in a cool place.
2. Remove the seeds from the cucumber and cut into thin slices, approximately 2 mm thick. Add the sliced radish and salmon. Set aside in a cool place.
3. Finely grate the peeled potatoes and onion. Add the flour, egg, salt and pepper, grated ginger, soy sauce, and miso soup. Mix thoroughly.
4. Heat oil in a frying pan and measure the batter with a tablespoon. The pancakes should be about 7-8 cm in diameter and thin. After frying, place the pancakes on a paper towel to drain excess oil.
5. Mix the vegetables and salmon with the sauce, arrange on the pancakes, and sprinkle with nori. You can secure the pancakes with toothpicks. Serve with lime.
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