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Braun MultiQuick System

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Hand blender attachments & accessories

Hand blender attachments & accessories

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Recipe collection

Fun and simple recipes from Braun.

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  2. Recipes
  3. Fried grated potatoes with smoked salmon, herb crème fraiche & shaved fennel-caper salad

Fried grated potatoes with smoked salmon, herb crème fraiche & shaved fennel-caper salad

Fried grated potatoes with smoked salmon, herb crème fraiche & shaved fennel-caper salad
Ȑ
Difficulty
Low
ȑ
Time
32 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

250 grams smoked salmon, sliced
4  crème fraîche
1  chives, chopped
½ juice of lemon
 leaves rocket, to garnish
450 grams potatoes, unpeeled
2  olive oil
50 grams clarified butter
1 large fennel bulb
2 juice of limes
20  capers, finely chopped
100 ml virgin olive oil
  sea salt
  salt
  pepper
  black pepper, freshly ground


Instructions

STEP 1/9

For the grated potatoes, place the potatoes in a pan of cold, salted water and bring to a boil. Parboil for 5 minutes, drain and set aside to cool slightly.

STEP 2/9

Remove the potato peel. Insert the fine shredding insert to Braun’s MQ 70 food processor accessory. You’ll be finished in no time – just drop the potatoes one by one through the filling tube to grate. Season the grated potato mixture and divide into 6 portions.

STEP 3/9

Attach Braun’s MQ 20 chopper accessory to your hand blender and quickly chop the chives. Add to crème fraîche.

STEP 4/9

Top each pattie with 2 slices of smoked salmon, 1 tablespoon of herb crème fraîche and garnish with a few rocket leaves. Serve with fennel caper salad.

STEP 5/9

Heat oil and butter in a small non-stick frying pan over medium heat. Place the grated potato portions in the frying pan and press down with the back of a spatula to evenly flatten and cook for 2 - 3 minutes on each side, or until thoroughly cooked and golden crispy around the edges. Repeat with the rest of the potatoes until you have 6 perfect patties.

STEP 6/9

For the fennel caper salad: attach Braun’s MQ 20 chopper accessory to your hand blender and finely chop the capers.

STEP 7/9

Cut the tops of the fennel, then trim the base and remove the core.

STEP 8/9

Drain the fennel, pat dry and place in a bowl. Add the rocket salad, lime juice, chopped capers, olive oil and season to taste.

STEP 9/9

Insert the coarse shredding insert to Braun’s MQ 70 food processor accessory and coarsely shred the fennel. Place the fennel in a bowl of acidulated iced water and leave for 10 - 15 minutes.


This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 20 (350 ml) chopper accessory and Braun’s MQ 70 (1.5 l) food processor with its shredding insert, e.g. MQ 785 Patisserie Plus.
This recipe can be also prepared using Braun’s TributeCollection Food Processor FX 3030, TributeCollection FP 3010 and TributeCollection Kitchen machine KM 3050.
  1. Back to homepage
  2. Recipes
  3. Fried grated potatoes with smoked salmon, herb crème fraiche & shaved fennel-caper salad

Fried grated potatoes with smoked salmon, herb crème fraiche & shaved fennel-caper salad

Fried grated potatoes with smoked salmon, herb crème fraiche & shaved fennel-caper salad
Ȑ
Difficulty
Low
ȑ
Time
32 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


250 grams smoked salmon, sliced
4  crème fraîche
1  chives, chopped
½ juice of lemon
 leaves rocket, to garnish
450 grams potatoes, unpeeled
2  olive oil
50 grams clarified butter
1 large fennel bulb
2 juice of limes
20  capers, finely chopped
100 ml virgin olive oil
  sea salt
  salt
  pepper
  black pepper, freshly ground

Instructions

STEP 1/9

For the grated potatoes, place the potatoes in a pan of cold, salted water and bring to a boil. Parboil for 5 minutes, drain and set aside to cool slightly.

STEP 2/9

Remove the potato peel. Insert the fine shredding insert to Braun’s MQ 70 food processor accessory. You’ll be finished in no time – just drop the potatoes one by one through the filling tube to grate. Season the grated potato mixture and divide into 6 portions.

STEP 3/9

Attach Braun’s MQ 20 chopper accessory to your hand blender and quickly chop the chives. Add to crème fraîche.

STEP 4/9

Top each pattie with 2 slices of smoked salmon, 1 tablespoon of herb crème fraîche and garnish with a few rocket leaves. Serve with fennel caper salad.

STEP 5/9

Heat oil and butter in a small non-stick frying pan over medium heat. Place the grated potato portions in the frying pan and press down with the back of a spatula to evenly flatten and cook for 2 - 3 minutes on each side, or until thoroughly cooked and golden crispy around the edges. Repeat with the rest of the potatoes until you have 6 perfect patties.

STEP 6/9

For the fennel caper salad: attach Braun’s MQ 20 chopper accessory to your hand blender and finely chop the capers.

STEP 7/9

Cut the tops of the fennel, then trim the base and remove the core.

STEP 8/9

Drain the fennel, pat dry and place in a bowl. Add the rocket salad, lime juice, chopped capers, olive oil and season to taste.

STEP 9/9

Insert the coarse shredding insert to Braun’s MQ 70 food processor accessory and coarsely shred the fennel. Place the fennel in a bowl of acidulated iced water and leave for 10 - 15 minutes.

Notes

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