It is cold and everything wonderfully covered with snow – to the extend that the kids were able to build a snowman on the first day after our arrival
and for the snowman not to feel too cold we covered him in a brazilian beachcloth!
In order for us adults to keep warm we brought some Brasilberg along from Rio – a bitter originating from Germany under the name of Underberg. The nephew of the founder emigrated to Brazil in 1932 and produced the same recipe under the name Brasilberg – telling you worth trying.
Recipe for potato fritters with smoked salmon and horseradish cream
Potato fritters or as they are called Kartoffelpuffer are one traditional kind of German fastfood found on market days such as X-mas markets, freshly prepared and usually served with apple sauce. I clearly prefer the more nordic version of the fritters with smoked salmon and horseradish sauce. A good starter as well for a X-mas menu.
For 4 as a main course or for 6 as a starter you will need:
- 1kg of starchy potatoes, peeled and grated
- 1 large onion finely sliced
- 1tsp salt
- freshly ground pepper
- 3 eggs
- nutmeg
- oil for frying
- 200g smoked salmon
- 2tbs horseradish
- 100ml sour cream
- fresh dill
Place the grated potatoes in a clean dishcloth and squeeze the liquid out of them into a bowl. Allow for the liquid to stand for some minutes, drain the liquid, leaving potato starch in the bowl. Add the potatoes to the starch as well as the onions, salt, pepper, eggs and nutmeg and mix well together.
Heat enough oil in the frying to cover the base and fry 8 potato fritters in batches – around 4-5minutes in each side until golden brown. Drain on some paper towel to remove excess oil.
Place 1-2 fritters on serving plates and garnish with smoked salmon, cream of horseradish and sour cream and top with fresh dill.
makanandcomida 
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