Potato pancakes au gratin from the tray

Name: Potato pancakes au gratin from the tray
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 2 TABLESPOONS Oil; 9 deep-frozen potato pancakes; 3 discs Smoked salmon (about 30 g each); 6 discs Gouda cheese (approx. 35 g each); 2 Peach halves (canned); 1 (125 g) Camembert cheese; 2 Pineapple rings (canned); 3 discs cooked ham (approx. 30 g each); 3 TSP Fresh cream; 7-10 Tbsp Dill, fried onions and cranberries

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

2 TABLESPOONS Oil
9 deep-frozen potato pancakes
3 discs Smoked salmon (about 30 g each)
6 discs Gouda cheese (approx. 35 g each)
2 Peach halves (canned)
1 (125 g) Camembert cheese
2 Pineapple rings (canned)
3 discs cooked ham (approx. 30 g each)
3 TSP Fresh cream
7-10 Tbsp Dill, fried onions and cranberries

Directions

1
Heat the oil in a pan and fry the potato pancakes in it at medium heat while turning for about 5 minutes. Take them out and let them drip off on kitchen paper. Cover 3 buffers with 1 slice of salmon and 1 slice of gouda cheese each. Cut each peach half into 3 slices and camembert into 6 pieces. Cover 3 buffers with 2 slices of peach and 2 slices of camembert.
2
Cut pineapple rings into three. Cover the remaining buffers with 1 slice of ham, 2 pineapple thirds and the remaining cheese. Place the buffers on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes. Put 1 teaspoon of crème fraîche and dill on each salmon pancake. Garnish peach pancakes with fried onions and pineapple pancakes with cranberries