Rub potatoes and zucchini coarsely. Season with salt, pepper and nutmeg. Then press the water well from the crowd. open egg and give together with the flour into the ground. Mix well.
Line a baking pan with baking paper and distribute the potato zucchini mass it (it should give at least one 1 cm thick layer). In the oven and bake until golden brown in about 25-30 minutes.
Fully baked you stand out from round buffer and fry them later, just before serving, in olive oil on.
Orange and mustard sauce
melt the margarine in a pot. Stir in oats Cuisine, Dijon mustard, lemon juice, orange zest and agave syrup. simmer about 2 minutes easy. Remove from heat and set aside.
Hash browns, as described above briefly heated in the pan and brown. Serve on warmed plates. give half a tablespoon of sour cream on each hash browns. wrap smoked salmon for florets and place them on the hash browns. Push one olive in the salmon florets and everything drizzle with the orange and mustard sauce.
Garnish with some dill.
Tip: As you can see in the picture, we have our salmon roses served on potato and courgette buffers with a fresh and fruity salad of strawberries, lettuce and balsamic vinaigrette.
The zucchini and potato cakes you can bake the day before already, so they can be warm again in the pan the next day.