Potato pancakes with smoked salmon and horseradish cream

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For the dip, mix the sour cream with horseradish and dill, add SALDORO Sea salt and pepper to flavour and then refrigerate.
Peel the potatoes, wash, rub and press out or grate well. Peel the onions and also grate them. Mix the eggs and flour with the potatoes and season with SALDORO sea salt, pepper and nutmeg.
Divide into 12 portions and fry the potato pancakes in heated oil, turning the pancakes 1-2 times. Arrange potato pancakes with salmon and serve with dip.

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