Mini Kartoffelpuffer Bites with Smoked Salmon
Mini Kartoffelpuffer Bites with Smoked Salmon
Classic DishKartoffelpuffer
Prep: 30 min • Cook: 15 min. These delightful mini Kartoffelpuffer bites are perfect for any gathering, serving as elegant appetizers that are sure to impress. Crisply fried to perfection, each bite is adorned with a dollop of cream cheese, a generous slice of smoked salmon, and a fragrant sprig of fresh dill, offering a sophisticated twist on the classic German potato pancake.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 20
Instructions
Prepare the Mixture
- 1Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid.
- 2In a medium bowl, combine the squeezed grated potatoes, grated onion, beaten egg, flour, salt, and pepper. Mix well until just combined. The mixture should hold together when pressed.
Fry the Kartoffelpuffer
- 1Heat about 1-2 cm of vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
- 2Working in batches, carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form small, bite-sized discs (about 4-5 cm in diameter).
- 3Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- 4Remove the cooked Kartoffelpuffer bites with a slotted spoon and drain them on paper towels. Repeat with the remaining mixture.
Assemble and Serve
- 1In a small bowl, mix the softened cream cheese with the chopped dill and lemon zest/juice, if using. Season with a pinch of salt and pepper.
- 2Once the Kartoffelpuffer are slightly cooled but still warm, top each bite with a small dollop of the dill cream cheese mixture.
- 3Garnish each bite with a small piece of smoked salmon and a tiny sprig of fresh dill. Serve immediately.
Nutrition Information
- Calories
- 121 kcal
- Protein
- 4 g
- Fat
- 8 g
- Carbs
- 9 g
| Nutrient | Per serving |
|---|---|
| Calories | 121 kcal |
| Protein | 4 g |
| Fat | 8 g |
| Carbs | 9 g |
Tips
- Ensure potatoes are squeezed very dry; excess moisture prevents crispiness and can make them soggy.
- Maintain a consistent oil temperature. Too low, and they absorb oil; too high, and they burn before cooking through.
- These are best served warm, immediately after assembly, to enjoy the contrast of crispy pancake and creamy topping.
