Gromperekichelcher and Smoked Salmon with Crème Fraîche

Instructions

For the Gromperekichelcher:

1. Peel and wash the potatoes then grate them.
2. Finely chop the shallots, garlic and parsley and add the grated potatoes.
3. Press out some of the excess liquid.
4. Add the eggs then mix and season with salt, pepper and nutmeg.
5. Add the sieved flour and mix.
6. Form the Gromperekichelchers (± 50g each) using 2 spoons, and pan-fry until golden, brown and crispy.

For the Salmon:

1. Thinly slice the salmon
2. Place 3 Gromperekichelchers on a plate, garnish with 2 small slices of smoked salmon and a large spoonful of crème fraîche
3. Serve immediately

Recipe: Kim Kevin de Dood