Kaspressknöderl with Smoked Salmon

For the Kaspressknöderl with smoked salmon, first mix crème fraîche with lemon juice, zest, salt and pepper.

Cut the onion into small cubes and sweat in a pan with the butter until colorless.

Pour the lukewarm milk over the bread cubes, add the egg and spices. Stir in the slightly cooled onions, parsley, flour and cheese and press down. Leave to stand for about 10 minutes.

Then, with damp hands, form small taler and fry them in a little oil until crispy on both sides. Drain on paper towels and leave to cool slightly.

Spread with crème fraîche and cover with smoked salmon. Finally, garnish the Kaspressknöderl with smoked salmon with fresh dill tips.

Preparation Tip:

The Kaspressknöderl with smoked salmon are particularly suitable as an appetizer, for example on a bed of green salads.

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