Sauerkraut Potato Rösti

Rinse the sauerkraut briefly after it has cooled, drain and chop coarsely. Finely dice onions, chop parsley and dill.

Remove intestines from crab tails, clean crab tails, fry briefly. Skewer on wooden sticks with a grape.

Remove peel from potatoes, clean, grate coarsely and mix well with sauerkraut, onions and cornstarch. Season with pepper, salt, nutmeg. Mix sour cream or crème fraiche with horseradish, parsley, dill, season with salt and pepper.

Heat a coated frying pan with a little clarified butter, put in small rösti of the potato mixture.

Bake until golden brown on both sides. Spread with dill sour cream and top with herbed salmon.

Serve:

Arrange rösti with smoked salmon on flat plate.

Attach shrimp skewers. Garnish with dill, add remaining sour cream or crème fraiche.

Nutritional value per person : 274 Kcal, 11 g fat, 12 g egg white, 31 g carbohydrate – 2, 5 Be

Our tip: It is best to use fresh herbs for a particularly good aroma!

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