Preparation
- Peel the potatoes and onion and grate them on the medium side of the grater, not too fine and not too coarse.
- Put the mixture into a clean tea towel and squeeze out as much liquid as possible; do not leave it standing for long afterwards.
- Knead the potato and onion mixture thoroughly by hand with the eggs, flour, salt and pepper.
- Heat plenty of oil in a large frying pan, add the mixture a tablespoon at a time, flatten it and fry the pancakes over medium heat for 4 to 6 minutes on each side until golden brown and crisp. Do not put too many in the pan at once.
- Drain the finished pancakes on kitchen paper, then top with soured cream and smoked salmon, sprinkle with chives if you like and serve with apple sauce.
Drink with it
Sparkling wine · excellent match
Brut Sekt, Crémant or Champagne
Bubbles and firm acidity cut through the frying fat, and the yeasty notes go with the smoke and richness of the salmon, as with blinis and salmon.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · excellent match
Kölsch or Pils
Kölsch is the traditional partner for Rhenish Reibekuchen: carbonation and fine bitterness keep the rich crust light without overpowering the salmon.
Pils or Helles: What's the Difference?Vodka · excellent match
Vodka, ice cold and neat
As with blinis, smoked salmon and smetana: ice-cold vodka is the classic partner for smoked fish and soured cream, and the clear spirit clears the frying fat from the palate while leaving smoke and salt standing.
What Is Vodka? Raw Materials, Flavor, and CocktailsWhite wine · good match
Dry Riesling or Sauvignon Blanc
The acidity picks up the soured cream, and the fruit provides a bright counterpoint to the smoke of the salmon.
Which wine pairs with food? A simple approach to choosing