Potato latkes with three toppings

CMS RECIPE DETAILS INGREDIENTS

For 2 servings

Latkes:

5 potatoes

3 tablespoons grated Parmesan

Pinch of salt

Creamy mushrooms:

50g mushrooms (diced)

50g sour cream

50g heavy cream

1 tablespoon oil

1 chopped garlic clove

Half of a shallot, chopped

Salt

Black pepper

Thyme

Bacon and egg:

50g bacon

2 quail eggs

1 teaspoon chopped chives

Dill-flavor sour cream and trout roe:

100g sour cream

1 tablespoon dill

Grated garlic

½ teaspoon horseradish

Pinch of salt

CMS RECIPE DETAILS PREPARATION VIDEO

Grate the potatoes coarsely and drain in thin fabric. Mix with cheese and salt. Fry in hot oil on medium heat for around 1 minute on each side.

Fry the shallot and garlic in a skillet. Add the mushrooms, fry. Add the sour cream and heavy cream, slat and pepper, thyme, and saute for a while. Serve on top of the latke, garnish with micro greens.

Slice the bacon finely and fry until crispy. Place eggs in boiling water and boil for 2.5 minutes. Cool in iced water. Top the latke with halved egg, bacon bits and chives.

Mix sour cream and garlic, horseradish, and salt. Place on top of teh latke, finish with trout roe.

CMS RECIPE DETAILS PREPARATION

CMS RECIPES MEDIUM DIFFICULTY 1CMS RECIPES HOURS

Grate the potatoes coarsely and drain in thin fabric. Mix with cheese and salt. Fry in hot oil on medium heat for around 1 minute on each side.

Slice the bacon finely and fry until crispy. Place eggs in boiling water and boil for 2.5 minutes. Cool in iced water. Top the latke with halved egg, bacon bits and chives.

Mix sour cream and garlic, horseradish, and salt. Place on top of teh latke, finish with trout roe.